In medieval times the name hochepot meant a pot on a hook, suggesting that the food in it was simmered a long time. An hochepot resembles a hot pot; it is also the origin of the expressions “hodgepodge” and “hotchpotch.”
Take your chicken and cut it in pieces and put it to fry in lard in a casserole; then take a little browned bread and the livers of the chicken and soften them with wine and beef stock, and put them to boil with your chicken; then peel ginger, cinnamon and grain of paradise [cardamom] and dissolve them in verjuice; and it should be clear and dark, but not too much.
© 1977 Anne Willan. All rights reserved.