Cookery. Obs. [a. F. lier to thicken (a sauce, etc.), lit. ‘to bind’:—L. ligāre.]

1

  1.  trans. To mix; to thicken (soups, sauces, etc.). Cf. alye, ALLY v. 5.

2

c. 1390[?].  Forme of Cury (1780), 17. Make a lyre of raw ayrene and do þerto Safrone and powdour douce, and lye it up with gode broth.

3

c. 1420.  Liber Cocorum (1862), 12. Loke þou lye hit with amydone.

4

c. 1430.  Two Cookery-bks., 13. Take Vele … and hakke it to gobettys … and lye it with Flowre of Rys. Ibid., 19.

5

  2.  To bind or tie. In quot. fig.

6

1621.  Bury Wills (Camden), 167. He shall neede noe bonde to lye him to it.

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