dorry

Alternative forms

• dorre, dorrey, dorye, dorray

Etymology

From Old French doree; past participle of dorer (“to gild”), from Latin deauratus.

Pronunciation

• IPA^(key): /ˈdɔrɛː/, /ˈdɔriː/

Adjective

dorry

1. Of a bright yellow or golden color.
   • 1962 (quoting c. 1398 text), Hans Kurath & Sherman M. Kuhn, editors, Middle English Dictionary, Ann Arbor, Mich.: University of Michigan Press, →ISBN, page 1242:

     dorrẹ̅, 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.

2. (cooking) Coated or glazed with a yellow substance or with "almond milk".
   • 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 Early English Text Society, OCLC 374760, page 11:

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

   • 1962 (quoting 1381 text), Hans Kurath & Sherman M. Kuhn, editors, Middle English Dictionary, Ann Arbor, Mich.: University of Michigan Press, →ISBN, page 1242:

     dorrẹ̅, 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

dorry (plural dorrys)

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

See also