Obs. Forms: 4–5 iusshell(e, 5 gusschelle, guissell, iuschel(le, iuselle, 5–6 iussell(e, 5–7 iussel, iussall, 7 jussel, 8–9 dial. jossel, jossle. [a. OF. jussel juice, broth (Godef.), ad. L. juscellum, dim. of jusculum, dim. of jūs broth, soup.] In ancient cookery, a name including various forms of mince or hotch-potch.
1390[?]. Forme of Cury, in Warner, Antiq. Culin. (1791), 11. Jusshell…. Jushell enforced.
14[?]. Tourn. Tottenhamn, Feest, vii. in Hazl., E. P. P., III. 95. Ther come in iordans in iussall.
c. 1420. Liber Cocorum (1862), 11. Iusselle. Take myud bred, and eyren þou swynge; Do hom togeder with out lettyng, Take fresshe broth of gode befe, Coloure hit with safron, þat is me lefe, Boyle hit softly, and in þo boylyng, Do þer to sage and persely ȝoyng.
c. 1430. Two Cookery-bks., 16. Iuschelle of Fysshe. Take fayre Frye of Pyke, and caste it raw on a morter, an caste þer-to gratid brede [etc.].
c. 1440. Promp. Parv., 268/1. Iusselle, or dyschelle, dyshemete…, jussellum.
c. 1450. Two Cookery-bks., 87. Guissell.
1513. Bk. Keruynge, in Babees Bk., 273. Blaunche manger, Iussell, and charlet.
1552. Huloet, Iussell, a meat made of chopped herbes, minutal.
1781. J. Hutton, Tour to Caves, Gloss. (E. D. S.), Jossel, an hodge-podge.
1828. Craven Dial., Jossle, hodge podge, a dish composed of a variety of meat.
