New Video: Chykens in Hocche

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Published by Christopher Monk

Dr Christopher Monk is creating Modern Medieval Cuisine View more posts

alchemicalhorse says:

October 22, 2021 at 2:21 pm

“Hocche” is an odd word to me. Where does it come from? Do you know?

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1. Christopher Monk says:
  
  October 22, 2021 at 2:34 pm
  
  I had originally thought it was a shortened, variant form of ‘hoggepot’ (as in the other poached poultry dish in Forme of Cury, Gees in Hoggepot). But I don’t think that stands up to scrutiny.
  
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Christopher Monk says:

October 22, 2021 at 2:31 pm

It’s likely a corruption of Old French ‘houssier’, perhaps via Anglo-Norman French (they probably sounded quite similar in 14th-century English). ‘Houssier’ is, according to the author of Le Menagier de Paris, cook’s jargon for a dish cooked using parsley. Amazing!

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1. alchemicalhorse says:
  
  October 22, 2021 at 4:09 pm
  
  Thank you!!! ❤
  
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  1. Christopher Monk says:
    
    October 22, 2021 at 4:23 pm
    
    You’re welcome.
    
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