† rafiol Obs. rare—1.
In 5 pl. raffyolys.
[a. It. rafioli (Florio), var. ravioli: see raviol.]
A kind of meat-ball in mediæval cookery; a rissole.
| c 1440 in Househ. Ord. (1790) 442 Raffyolys. Take swynes lire, and sethe hit, and hewe hit smalle, and do therto ȝolkes of egges,..a lytel larde mynced, and grated chese, and pouder of ginger, and of canelle; then take and make balles therof as gret as an appull [etc.]. |