Cockentrice

Cockentrice is a dish consisting of a suckling pig's upper body sewn onto the bottom half of a capon or turkey. Alternately, the front end of the poultry is sewn to the rump of the piglet to not waste the other half. Other animal combinations were also used. The cockentrice was basted with a mixture of egg yolk and saffron during the roasting or covered with gold foil; it was also filled with a similar mixture to have a gilded inside. The dish originates from the Middle Ages and at least one source attributes the Tudor dynasty of the Kingdom of England as its originator.

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