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 to not waste the other half.[2] Other animal combinations were also used.[3] The cockentrice was basted with a mixture of egg yolk and saffron during the roasting or covered with gold foil; it was also filled with a similar mixture to have a gilded inside. 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.[4]

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. Matterer, James L. "The History of the Cockentrice". Retrieved 29 November 2013.
  3. "Making a medieval cockentrice feast". Retrieved 10 February 2022.
  4. "From Tudors to Turducken: An Engastration Tale". Archived from the original on 22 September 2015. Retrieved 29 November 2013.
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