Obs. Also 7–8 capirotade, -adoe. [a. F. capilotade, formerly capirotade, in Rabelais cabirotade, ad. Sp. capirotata (cf. It. capperottato), according to Littré f. capirote hood, as if ‘a dish with a hood,’ but Scheler and others doubt this.] A kind of dish (see quot.); fig. a cooked-up story, hash, medley.
1611. Cotgr., Capirotade, Capirotadoe, or stued meat, compounded of Veale, Capon, Chicken, or Partridge, minced, spiced, and layed upon several beds of Cheese.
1696. Phillips, Capilotade, a stew’d meat, compounded of the heads, legs, carcasses of Capons, Partridges, &c.
1705. Vanbrugh, Confed., III. ii. What a capilotade of a story’s here!
1731–1800. Bailey, Capirotade … Minc’d Meat.
