† myev.

Forms: Middle English my, Middle English mye.

Origin: A borrowing from French. Etymons: French esmier, mie.

Etymology: < Old French esmier to crumble (bread) (2nd half of 12th cent.; compare Middle French mier (15th cent. in an isolated attestation in reflexive use)) or its etymon Anglo-Norman and Old French, Middle French mie crumb of bread (1121–34), soft part of loaf, as opposed to the crust (c1160; French mie ; compare Old Occitan mica , Italian mica (a1306), Spanish miga (1495), Portuguese miga (16th cent.)) < post-classical Latin mīca mica n.For the absence of the prefix (see es- prefix) in English compare the related myour n.

Obsolete.

1. intransitive. Of teeth: to grind, to gnash. rare.

ΚΠ

a1350 in G. L. Brook Harley Lyrics (1968) 70 Þah me teone wiþ hym þat myn teh [read teþ] mye.

2. transitive. To crumble or grate (bread, etc.).

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > preparation of bread > prepare bread [verb (transitive)] > crumble

mye1381

1381 Diuersa Servicia in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 69 Do bred ymyed þereto.

a1400 in T. Wright & J. O. Halliwell Reliquiæ Antiquæ (1845) I. 51 (MED) Tak the grees of an urcheon..and resynes..and sauge..and virgyn wax; al this mye smal.

c1440 Liber de Diversis Med. 23 (MED) Tak white brede & toste it till it be brown. Tak þan & mye it smalle & do it all to-gedir.

?c1475 Catholicon Anglicum (BL Add. 15562) f. 80^v To My [1483 BL Add. 89074 Mye] brede, Interere Micare.

Derivatives

myed adj. crumbled, grated.

ΚΠ

a1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 39 (MED) Nym þan Safroun, Gyngere, Canel..old chese myid Brede, & bray it smal.

a1475 Liber Cocorum (Sloane) (1862) 8 Take mylke of almondes, lay hit anone With myed bred.

This entry has been updated (OED Third Edition, June 2003; most recently modified version published online December 2021).

单词	mye
释义	† myev. Forms: Middle English my, Middle English mye. Origin: A borrowing from French. Etymons: French esmier, mie. Etymology: < Old French esmier to crumble (bread) (2nd half of 12th cent.; compare Middle French mier (15th cent. in an isolated attestation in reflexive use)) or its etymon Anglo-Norman and Old French, Middle French mie crumb of bread (1121–34), soft part of loaf, as opposed to the crust (c1160; French mie ; compare Old Occitan mica , Italian mica (a1306), Spanish miga (1495), Portuguese miga (16th cent.)) < post-classical Latin mīca mica n.For the absence of the prefix (see es- prefix) in English compare the related myour n. Obsolete. 1. intransitive. Of teeth: to grind, to gnash. rare. ΚΠ a1350 in G. L. Brook Harley Lyrics (1968) 70 Þah me teone wiþ hym þat myn teh [read teþ] mye. 2. transitive. To crumble or grate (bread, etc.). ΘΚΠ the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > preparation of bread > prepare bread [verb (transitive)] > crumble mye1381 1381 Diuersa Servicia in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 69 Do bred ymyed þereto. a1400 in T. Wright & J. O. Halliwell Reliquiæ Antiquæ (1845) I. 51 (MED) Tak the grees of an urcheon..and resynes..and sauge..and virgyn wax; al this mye smal. c1440 Liber de Diversis Med. 23 (MED) Tak white brede & toste it till it be brown. Tak þan & mye it smalle & do it all to-gedir. ?c1475 Catholicon Anglicum (BL Add. 15562) f. 80^v To My [1483 BL Add. 89074 Mye] brede, Interere Micare. Derivatives myed adj. crumbled, grated. ΚΠ a1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 39 (MED) Nym þan Safroun, Gyngere, Canel..old chese myid Brede, & bray it smal. a1475 Liber Cocorum (Sloane) (1862) 8 Take mylke of almondes, lay hit anone With myed bred. This entry has been updated (OED Third Edition, June 2003; most recently modified version published online December 2021). < v.a1350
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