Obs. [f. COCK + GRICE pig] In early cookery, a dish consisting of an old cock and a pig boiled and roasted together. Also called cokentrice, cokyntryce, -tryche, app. perversions of the word.
a. 1400. Forme of Cury, No. 175. Cokagres. Take an hole rowsted cok [etc.].
14[?]. Anc. Cookery, in Househ. Ord. (1790), 250. Kockagris, and flaumpoynts, and daryoles, and peres in syrip. Ibid., 443. Cokagrys. Take an olde cok and pull him … and also take a pygge, and flee hym … and sowe hym faste togedur, and sethe hom … and do hom on a spette.
c. 1430. Cookery Bks., 40. Cokyntryce.—Take a Capoun, & skald hym, & draw hem clene … take a Pigge, & skald hym, & draw hym in þe same maner … sewe þe fore partye of the Capoun to þe After parti of þe Pygge … putte hem on a spete, & Roste hym. Ibid., 62. Cokyntryche; 115 Cokentrice.
