dorry

== Middle English == === 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 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: (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, page 11: 1962 (quoting 1381 text), Hans Kurath & Sherman M. Kuhn, editors, Middle English Dictionary, Ann Arbor, Mich.: University of Michigan Press, →ISBN, page 1242: ==== Descendants ==== English: dory ==== References ==== “dorrẹ̄, dōrī, adj. & n.”, in MED Online, Ann Arbor, Mich.: University of Michigan, 2007, retrieved 29 March 2018. === Noun === dorry (plural dorrys) (cooking) A dish that has been coated or glazed with a yellow substance or with almond milk. The European dory (Zeus faber) ==== Descendants ==== English: dory ==== References ==== “dorrẹ̄, dōrī, adj. & n.”, in MED Online, Ann Arbor, Mich.: University of Michigan, 2007, retrieved 29 March 2018. === See also ===