Cockentrice

Cockentrice is a dish consisting of a suckling pig's upper body sewn onto the bottom half of a capon or turkey.[1] Alternately, the front end (head and torso) of the poultry is sewn to the rump of the piglet.[2] The dish originates from the Middle Ages[2] and at least one source attributes the Tudor dynasty of the Kingdom of England as its originator.[3]

Nomenclature

Cockentrice, at times also spelled cockentryce, is only one version of the dish's name. The original name was cokagrys or cotagres, a portmanteau of "cock" and grys, a suckling pig. Other spellings from the period include koketris, cocagres and cokyntryche.[2]

See also

References

  1. ↑ Madrigal, Alexis C. (26 November 2013). "Perhaps the Strangest Photo You'll Ever See and How It's Related to Turduckens". The Atlantic. Retrieved 29 November 2013.
  2. 1 2 3 Matterer, James L. "The History of the Cockentrice". Retrieved 29 November 2013.
  3. ↑ "From Tudors to Turducken: An Engastration Tale". Retrieved 29 November 2013.
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