And if we’re on the subject of words, here are a few from an early 16th Century guide to the running of a nobleman’s house. As the London Spectator’s Dot Wordsworth notes, the food sounds delicious.
And so it does:
“Frumenty with saffron; jussell, like bread sauce with sage; marmony of dates and pine nuts; mortrus of ground chicken, almond milk and rice flour; and, of course, fresh bread wrapped in its own napery, accompanying the fresh meat of fawn or coney or trout carved into mouth-sized pieces with professional skill. Each creature would not merely be carved — you had to rear a goose; spoil a hen; unlace a coney; untache a curlew; disfigure a peacock; culpon a trout; and splatte a pike.”
Would have tasted pretty good too, I reckon.