Middle English Dictionary Entry
hagis n.
Entry Info
| Forms | hagis n. Also -as, -es, -eis, -ws, hagges, agis, hakkis. |
| Etymology | Prob. from haggen v. Some forms show influence of hakken v. AF hagiz is no doubt from ME. |
Definitions (Senses and Subsenses)
1.
(a) A dish of chopped entrails, herbs, etc., boiled in an animal's maw, haggis; (b) ~ of Alemaine, a dish of eggs, parsley, spices, etc., enclosed in batter; (c) ~ maker, a maker of haggis.
Associated quotations
a
- c1400 Femina (Trin-C B.14.40)76 : Estreiez le hagyz du posnet..draweþ out þe hagys of þe posnet.
- a1450(?c1421) Lydg.ST (Arun 119)100 : And ȝe shal han mad at ȝoure devis A gret puddyng or a rounde hagys [vrr. haggis, Agys].
- (1440) PParv.(Hrl 221)220 : Hagas, puddynge [vrr. hakkys, hageys]: Tucetum.
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)39 : Hagws of a schepe. Take þe Roppis with þe talour, & parboyle hem; þan hakke hem smal; grynd pepir, & Safroun, & brede, & ȝolkys of Eyroun, & Raw kreme or swete Mylke: do al to-gederys, & do in þe grete wombe of þe Schepe..& þan seþe hym an serue forth ynne.
- a1475 Liber Cocorum (Sln 1986)p.52 : For hagese. Þe hert of schepe, þe nere þou take, Þo bowel noȝt þou shalle forsake..Hacke all togeder with gode persole [etc.].
- ?c1475 *Cath.Angl.(Add 15562)59a : A hagase: tucetum.
b
- ?a1475 Noble Bk.Cook.(Hlk 674)43 : To mak an hagges of Almayne tak and draw eggs through a strener and parboile parcely in fat brothe..and hew yolks of eggs..put ther to pouder of guinger, sugur, and salt..let the batter ryn abrod into a foile then couche ther in iij hard yolks of eggs and mary and parsly and turn the iiij sides to gedur..then tak of the same bater and whit of egge that it hold stanche and close it and serue yt.
c
- 1483 Cath.Angl.(Monson 168)169 : An Hagas maker: tucetarius.