New Video: Chykens in Hocche

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Published by Christopher Monk

Dr Christopher Monk is creating Modern Medieval Cuisine

5 thoughts on “New Video: Chykens in Hocche

    1. 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.


  1. 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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