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. Matterer, James L. "The History of the Cockentrice". Retrieved 29 November 2013.
  3. "From Tudors to Turducken: An Engastration Tale". Archived from the original on 22 September 2015. Retrieved 29 November 2013.
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