thynne

Tubbernacul in tipherairy, sons, travel — lers in company and their carriageable tochters, tanks tight anne thynne for her contractations tugowards his personeel.

Finnegans Wake 2006

And the men han thynne berdes and fewe heres; but thei ben longe: but unethe hathe ony man passynge 50 heres in his berd; and on heer sitt here, another there, as the berd of a lyberd or of a catt.

The Voyages and Travels of Sir John Mandeville 2004

Take flour of paynedemayn and make erof past with water and make erof thynne foyles as paper with a roller; drye it harde and see it in broth.

Traditional pub dish really traditional english food after all... sbisson 2003

And the men han thynne berdes and fewe heres; but thei ben longe: but unethe hathe ony man passynge 50 heres in his berd; and on heer sitt here, another there, as the berd of a lyberd or of a catt.

The Principal Navigations, Voyages, Traffiques and Discoveries of the English Nation 2003

Which late hathe in Englond doo make this paper thynne

Mediaeval Lore from Bartholomew Anglicus Robert Steele 1902

Mynse ye thynne þe whyng {is}, be it in to veele or byffe;

Early English Meals and Manners Frederick James Furnivall 1867

A Iol of sturgyon, cut it in thynne morselles, & lay it rou {n} de aboute the dysshe.

Early English Meals and Manners Frederick James Furnivall 1867

Nym eyren wyth al the wyte and myse bred and schepys [2] talwe as gret as dyses [3] grynd peper and safroun and cast therto and do hit in the schepis wombe seth it wel and dresse it forthe of brode leches thynne.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

Take Almandes blaunched and grynde hem al to doust, do þise in a thynne foile. close it þerinnne fast. and fry it in Oile. clarifie hony with Wyne. & bake it þerwith.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

Take and make a foile of gode Past as thynne as Paper. kerue it out & fry it in oile. oþer in þe [1] grece and þe remnaunt [2], take hony clarified and flaunne [3] þerwith, alye hem up and serue hem forth.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750