Also in the series:
The first English recipes we have for Hodgepodge come from the late fourteenth and early fifteenth century. Each of the recipes features goose as the main ingredient indicating that there was a general appreciation of goose in the noble houses of the time.
- A Medieval Hodge-Podge.
- The Earliest Medieval Hodge-Podge Recipes.
- Your Goose is Cooked! Medieval and Tudor Goose in a Hotche Pot.
The first English recipes we have for Hodgepodge come from the late fourteenth and early fifteenth century. Each of the recipes features goose as the main ingredient indicating that there was a general appreciation of goose in the noble houses of the time.
The first recorded recipe came from the collection of the Magister
Coquinae of the Royal Court. No dish
was cooked in his kitchens without him at least having approved it. Feeding the Royal household was the highest
of responsibilities. This is witnessed by considerable the land grants recorded
to the name of whoever held this royal office.
The hogge pot had already existed for centuries,
however. Many who fail to realize this
have given spurious derivations to the name.
As another result, they have also been at a loss to explain the long
history.
Hogge is actually an Anglo-Saxon word. While later generations gave it fanciful
derivations from various French terms,[1] from the word “hot,” etc., the word is actually an early cousin of our modern
“huge”. It means big, great, huge. Hogge pot means “big pot”.
Most of us are likely to have accepted long ago that
peasants of the deep middle ages placed communal pots in the midst of one or more of their
hovels. Every edible plant was gathered
up, in its season, and added to the simmering pot. The resulting soup was always changing in hue
and taste. The smell of food was always
in the air, a genuine comfort in times when food could be hard to come by.
At first it was not only peasants who had a hogge pot. Even the nobility had hogge pots in their
more commodious wooden abodes. It is
presumed that the contents of their pot included meat — a thing rare among the
pots of the peasants. On the practical
level, they needed a better diet in order to hunt and fight with ferocity. This expressed itself culturally through
rules of dominants laying claim to the best from the goods and services of life.
As life improved in the West, more meat became
available. For centuries still, the prerogative
of eating it at daily meals was the jealous right of the nobility. The hogge pot remained the peasants’
way. The contents were almost entirely
vegetable. The pot simmered continuously
through all seasons. A touch of meat
made one’s pot a special treat and (presumably) one’s household popular.
Diet was so much improved by the reign of the English King
Richard II that the upper class hogge pot shrank down to the size of a single
meal (often for scores or hundreds of diners) and filled up with goose or
another featured meat. Thus the recipes
we have by way of our earliest examples bear only the most distant relationship
to the original hogge pot. Even the name
had been made more fun to say: people now ate “hotch potch”. This would later become “hodgepodge”.
So then, the first recipes of hogge pot that survive are not
descriptions of the original communal “big pot” but rather recorded for the use
of cooks of noble houses. The facts that
they come in relatively rapid succession, the earliest chronologically being the
recipe from King Richard’s kitchen, and that all feature goose at first, strongly
suggests that the English dish was popular and soon borrowed by those who had
eaten it as guests at the king’s hall.
There were, nevertheless, immediately variations from one noble kitchen
to another.
The lives at all levels of English society began to
experience noticeable improvement beginning with the upper classes under
Richard. Progress rapidly increased in
household life and diet in the 15th century. It is then that the hotch potch was left
behind to become a culinary delight of the lower classes. It generally included one or more meats as
well as vegetables. The recipes and
depictions of the nobility, their kitchens and tables, make clear that they had
gone onto bigger and better things.
Next: A Look at Some Recipes
[1] In
his dictionary, Johnson has it: “Hodge-Podge.” n.s. [hochepot, quasi hachis
en pot, French. Our word is also written hodgepot, hotch pot, and
hotchpotch. Teut. hutspot. See Hotch Potch.
1. A medly of ingredients boiled together.
The 1971/81 edition of the O.E.D. has: hogpoch,
hogepotche, hodge-potch, hodg-podge, -poge (hogg-podge, hodge-bodge), hodg-podg
hodge-podge [a corruption of HOTCHPOTCH; prob. assimilated to the familiar
personal name HODGE].
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- Dietary Rules for Barnacles: Innocent III to Gordon Ramsey. March 4, 2019. “The Barnacle was a marvel of God, a confusion to those in authority in such matters. Their people turned to them for clarification.”
- Shakespeare’s Barnacles. March 3, 2016. “Prospero will wake, he fears, before they can murder him, and will cast a spell on them.”
- The King's Esnecce. January 13, 2019. “It comes as no surprise, then, that when Maud’s son, Henry Plantagenet, Count or Duke of most of the western territories of France, and, by terms of the treaty, heir to Stephen, next rose to the throne as Henry II, he was quick to arrange for the safest possible means of transit across the channel.”
- Check out the Medieval Topics Article Index for many more articles about this fascinating time.
- Check out the English Renaissance Article Index for many more articles and reviews about this fascinating time.
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