[f. FRY v.1]
† 1. Excessive heat. Obs. rare–1.
1634. Sir T. Herbert, Trav., 187. Their colour is blacke (living in the scorching frie of the Torrid Zone).
2. Food cooked in a frying-pan; fried meat.
1639. Mayne, City Match, III. ii. This came from The Indies, and eats five Crownes a day in frye, Oxe livers, and browne past.
1848. Dickens, Dombey, xviii. Cook promises a little fry for supper.
a. 1850. Rossetti, Dante & Circ., I. (1874), 226. I get my dinner, you your supper, free; And, if I bite the fat, you suck the fry.
b. dial. Applied locally to various internal parts of animals, usually eaten fried.
1847–78. Halliwell, Fry, the pluck of a calf. North.
1877. Holderness Gloss., Fry, the viscera of a pig, or other animal, generally cooked in a frying-pan.
1879. Cumbld. Gloss., Fry, pig’s liver. ‘Mudder sent us a fry o’t’ killin’ day.’
1888. Elworthy, W. Somerset Word-bk., s.v. The products of lambs’ castration are called lamb’s fries, and are eaten with much gusto.
1894. Blackmore, Perlycross, 110. A dish of lamb’s fry reposing among its parsley.
