"civey" meaning in English

{
  "etymology_templates": [
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        "2": "enm",
        "3": "cyvee"
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      "expansion": "Middle English cyvee",
      "name": "inh"
    },
    {
      "args": {
        "1": "en",
        "2": "fro",
        "3": "civé"
      },
      "expansion": "Old French civé",
      "name": "der"
    },
    {
      "args": {
        "1": "en",
        "2": "chive",
        "3": "-y"
      },
      "expansion": "chive + -y",
      "name": "af"
    }
  ],
  "etymology_text": "From Middle English cyvee, from Old French civé; equivalent to chive + -y.",
  "head_templates": [
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      "args": {
        "1": "-"
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      "expansion": "civey (uncountable)",
      "name": "en-noun"
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
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          "kind": "other",
          "name": "English entries with incorrect language header",
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            "Entries with incorrect language header",
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        {
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          "name": "English terms suffixed with -y",
          "parents": [],
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        },
        {
          "kind": "topical",
          "langcode": "en",
          "name": "Sauces",
          "orig": "en:Sauces",
          "parents": [
            "Foods",
            "Eating",
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            "Human behaviour",
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      "examples": [
        {
          "ref": "1940, TH White, The Ill-Made Knight",
          "text": "In the kitchens the famous cooks were preparing menus which included, for one course alone: ballock broth, caudle ferry, lampreys en gelatine, oysters in civey, eels in sorré, baked trout, brawn in mustard, numbles of a hart, pigs farsed [...].",
          "type": "quotation"
        },
        {
          "ref": "1954, Austryn Wainhouse, Hedyphagetica, page 132",
          "text": "Were there served, as in former times, a wine of Grenache and roasts, veal pasties, pimpernel pasties, black pudding and sausages, hares in civey and cutlets, pea soup, salt meat and great joints, a soringue of eels and other fish...",
          "type": "quotation"
        },
        {
          "ref": "2006, Eileen Power, editor, The Goodman of Paris (Le Ménagier de Paris): A Treatise on Moral and Domestic Economy by a Citizen of Paris, C.1393, page 151",
          "text": "White leeks, beef pasties, ducks and chines, hares and coneys in civey, a geneste (p. 174) of larks, great joints.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "A kind of chive sauce served with game or seafood."
      ],
      "id": "en-civey-en-noun-KQh9YLDP",
      "raw_glosses": [
        "(archaic) A kind of chive sauce served with game or seafood."
      ],
      "synonyms": [
        {
          "word": "civy"
        }
      ],
      "tags": [
        "archaic",
        "uncountable"
      ]
    }
  ],
  "sounds": [
    {
      "ipa": "/ˈsɪvi/"
    }
  ],
  "word": "civey"
}

{
  "etymology_templates": [
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        "2": "enm",
        "3": "cyvee"
      },
      "expansion": "Middle English cyvee",
      "name": "inh"
    },
    {
      "args": {
        "1": "en",
        "2": "fro",
        "3": "civé"
      },
      "expansion": "Old French civé",
      "name": "der"
    },
    {
      "args": {
        "1": "en",
        "2": "chive",
        "3": "-y"
      },
      "expansion": "chive + -y",
      "name": "af"
    }
  ],
  "etymology_text": "From Middle English cyvee, from Old French civé; equivalent to chive + -y.",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "civey (uncountable)",
      "name": "en-noun"
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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      "examples": [
        {
          "ref": "1940, TH White, The Ill-Made Knight",
          "text": "In the kitchens the famous cooks were preparing menus which included, for one course alone: ballock broth, caudle ferry, lampreys en gelatine, oysters in civey, eels in sorré, baked trout, brawn in mustard, numbles of a hart, pigs farsed [...].",
          "type": "quotation"
        },
        {
          "ref": "1954, Austryn Wainhouse, Hedyphagetica, page 132",
          "text": "Were there served, as in former times, a wine of Grenache and roasts, veal pasties, pimpernel pasties, black pudding and sausages, hares in civey and cutlets, pea soup, salt meat and great joints, a soringue of eels and other fish...",
          "type": "quotation"
        },
        {
          "ref": "2006, Eileen Power, editor, The Goodman of Paris (Le Ménagier de Paris): A Treatise on Moral and Domestic Economy by a Citizen of Paris, C.1393, page 151",
          "text": "White leeks, beef pasties, ducks and chines, hares and coneys in civey, a geneste (p. 174) of larks, great joints.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "A kind of chive sauce served with game or seafood."
      ],
      "raw_glosses": [
        "(archaic) A kind of chive sauce served with game or seafood."
      ],
      "tags": [
        "archaic",
        "uncountable"
      ]
    }
  ],
  "sounds": [
    {
      "ipa": "/ˈsɪvi/"
    }
  ],
  "synonyms": [
    {
      "word": "civy"
    }
  ],
  "word": "civey"
}