porray, porrey Now Sc.
Forms: α. 5 porre, -y, -ay, -ey, (poyra, 8 poiree, porree). β. 5 pur(r)e, 8– Sc. purry. γ. 4–5 perre, 5 -ey(e, -y(e, pereye, 6 perrie.
[ME. a. OF. porée:—late and med.L. porrāta, f. porrum leek + -ata: see -ade. The mod.F. poirée goes with poireau, OF. porrel, porreau leek. The history of the γ. forms is obscure; they may have another origin.
The word was possibly associated in sense with F. purée thick soup: cf. ‘porry of pese’ with F. purée de pois.]
A soup or broth made of vegetables (as leeks, peas, or cabbage) or fish, boiled and passed through a sieve, and added to soup-stock or almond-milk, with various flavourings.
In Sc., purry is pottage made of chopped kale and oatmeal.
| ? c 1390 Form of Cury §70 (1780) 39 Perrey of Peson. Ibid. §73. 40 Take and seeþ white peson and take oute þ⊇ perrey. c 1420 Liber Cocorum (1862) 42 Þen þoroughe þe wyntur his curse schal holde, Neghe lentone seson þat porray be bolde. Ibid. 44 For blaunchyd porray. Take thykke mylke of almondes..heke [? leke] hedes. Ibid., Porry of white pese. Ibid. 47 Porray of mustuls [mussels]. c 1430 Two Cookery-bks. 14 Blawnche Perrye. Take þe Whyte of the lekys..Almaunde Mylke, an a lytil of Rys [etc.]. c 1440 Promp. Parv. 409/2 Porre, or purre, potage (S. pese potage), piseum. c 1450 Two Cookery-bks. 90 Blanche porrey. Take blanche almondes, And grinde hem, and drawe hem with sugur water thorgh a streynour;..þe white of lekes [etc.]. 1483 Cath. Angl. 286/2 Porray, porreta, porrata. 1578 Lyte Dodoens iii. xliii. 377 The broth of a chicken, or..Perrie made of Pease, or some other lyke liquor. 1780 Forbes Dominie Depos'd 9 Tartan-purry, meal an' bree, Or butt'ry brose. a 1800 in R. Jamieson Pop. Ball. (1806) I. 312 Put on the pat wi' the purry. |