Century Dictionary and Cyclopedia
- n. A day on which fasting is observed; specifically, a day appointed for fasting as a religious observance by some recognized authority, ecclesiastical or civil; in the most restricted ecclesiastical sense, a day on which, or on part of which, total abstinence from food is prescribed, in contradistinction to a day on which a limitation is imposed on the kind or quantity of food to be taken, called a day of abstinence. See fast, n. In some of the United States, especially in New England, special days of fasting and prayer are appointed by the governor of the State, a custom derived from the original Puritan settlers.
- n. In Scotland, a day set apart for humiliation and prayer; specifically, a day thus observed during the week immediately preceding certain celebrations of the Lord's supper. Business is generally suspended during these fast-days. Formerly their observance on fixed half-yearly or yearly dates, differing for different localities, was universal; but the growing tendency to make them mere holidays has led to their abolition in Edinburgh, Glasgow, and elsewhere.
“Another time, when my aunt again asked for fast-day food they answered: "Why, citoyenne, don't you know what has taken place? none but fools believe all that.”
“He intimated hopes of future reward, and of instant reimbursement for loss of time, and even of character, by travelling on the state business on the fast-day.”
“For us, senor, every day is fast-day — only without the fish.”
“This being fast-day, Dr. Freind and I went into the City to dine late, like good fasters.”
“This was a fast-day for the public; so I dined late with Sir Matthew Dudley, whom I have not been with a great while.”
“Of course I've found out that Slim Fast is great before a fast-day.”
“This model draws on basic recipes elsewhere for its crust and coulis and in turn gives instructions for a fish forcemeat that may be used “for little fast-day dishes, all kinds of pies and tourtes of fish.””
“Usually served two to a dish, the “apples” are warm, breast-shaped mounds of white meats, rather like galantines in composition, with nipples and veins of ham showing faintly under a layer of chicken skin, or, “if you want to go to the expense,” the skin of a suckling pig.40 These were very popular; there are fast-day versions using fish as well.”
“Meat-day and fish-day recipes are not segregated in the medieval cookbooks as rigorously as they were in the later, better-organized volumes, but most basic dishes were given in fast-day versions.”
“There are those who say that if he had been a cook he would have been able to improvise; given the requirements of table setting that were in force at the time it would have been merely difficult to invent supplemental roasts; but there was absolutely no way he could have served a fast-day dinner to several hundred people at short notice without fish.”
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