Obs. rare–1. [a. OF. bouffage ‘any meat that (eaten greedily) fils the mouth, and makes the cheeks to swell; cheeke-puffing meat’ Cotgr.] A satisfying meal.
1672. Sir T. Browne, Lett. to Friend, ix. (1881), 134. His inwards and flesh remaining could make no bouffage, but a light bit for the grave.
