civey/ˈsɪvi/EtymologyFrom Middle English cyvee, from Old French civé; equivalent to chive + -ey.nounA kind of chive sauce served with game or seafood.“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 [...].”