In all these places it is evidently assumed that the derivation is from back; but it may be that Bigarrée, Brindle, was the name Mortimer had given his sow.
Baffle (baffoler, bafouer, Fr.), a part of the ceremony of degrading a knight. It is described by Spenser, F. Q. vi. 7.27.
Banquet or Banket. This in general answered to the present dessert, and it was usually served in another room, or in an arbour (2 H. IV. v. 3). It consisted of fruits, sweetmeats, etc. It also answered to our supper after a ball (H. VIII. i. 4, R. and J. i. 5), and was used sometimes for a feast in general. By a "running banquet" (H. VIII. i. 4, v. 3) seems to have been meant a hasty meal, a snatch, as it were, of food.
Basilisco (K. John, i. 1), a character in the old play of Soliman and Persida.
Baked meat (Rom. and Jul. iv. 4), meat-pie. In Webster's White Devil we have
"You speak as if a man
Should know what fowl is coffin'd in a bak'd meat
Afore it is cut up."
In Cotgrave's Dict. it is rendered by pâtisserie, Fr.
Bate (T. Sh. iv. 1, R. and J. iii. 2), in falconry, flapping the wings, apparently from battre, Fr. It is not easy to see the difference between it and beat, with which it is joined in the first of these passages. Beat, however, may be only a misprint for bate repeated.