Obs. Cookery. Also conisye, councye, couns. [Of uncertain form and origin: F. concis, L. concīsus cut up, has been suggested.] An ancient mode of cooking capons cut into small pieces, stewed, seasoned, and colored with saffron.
a. 1400[?]. Forme of Cury, xxii. (Pegge, 1780), 20. Capons in Concỹ [Ed. says ‘Concys 22 seems to be a kind of sauce MS. Ed. 6, but the recipe there is different’].
c. 1420. Liber Cure Coc. (1862), 24. Capons in Conisye [printed covisye] Take Capons and sethe hom wele, And hew hom smalle ilkadele, etc.
c. 1440. Anc. Cookery, in Househ. Ord. (1790), 431. Capons in Consy [printed Confy]. Take capons and roste hom … and choppe hom on gobettes … colour hit wythe saffron.
14[?]. Noble Bk. Cookry (Napier, 1882) 116. To mak capons in couns tak a capon, etc. … colour it with saffron.
