dorry

Etymology
From ; past participle of, from.

Adjective

 * 1) Of a bright yellow or golden color.
 * 2) * 1962 (quoting c. 1398 text), & Sherman M. Kuhn, editors, , Ann Arbor, Mich.:, ISBN 978-0-472-01044-8 , page 1242:
 * "enm"

- dorrẹ&#773;, dōrī adj. & n. Golden or reddish-yellow (a. 1398) *Trev. Barth. 59b/a: ȝelouȝ colour [of urine] tokeneþ febleness of hete  dorrey & citrine & liȝt red tokeneþ mene.


 * 1)  Coated or glazed with a yellow substance or with "almond milk".
 * 2) * c. 1430 (reprinted 1888), Thomas Austin, editor, Two Fifteenth-century Cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with Extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55 (Early English Text Society, Original Series; 91), volume I, London: N. Trübner & Co. for the, , page 11:
 * "enm"

- Soupes dorye. — Take gode almaunde mylke caste þher-to Safroun an Salt Soupes dorroy  Do þe dorry a-bowte.


 * 1) * 1962 (quoting 1381 text), Hans Kurath & Sherman M. Kuhn, editors, , Ann Arbor, Mich.: University of Michigan Press, ISBN 978-0-472-01044-8, page 1242:
 * "enm"

- dorrẹ&#773;, dōrī adj. & n. cook. glazed with a yellow substance; pome(s ~, sopes ~. 1381 Pegge Cook. Recipes p. 114: For to make Soupys dorry. Nym onyons  Nym wyn  toste wyte bred and do yt in dischis, and god Almande mylk.

Noun

 * 1)  A dish that has been coated or glazed with a yellow substance or with almond milk.
 * 2) The European dory