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The roots of this extravagant dish trace back to the 14th-century recipe found in The Forme of Cury. The term "cockentrice" itself derives from a combination of "cocc," meaning capon, and "grys," referring to a small pig. The play on the word “cockatrice,” a mythical serpent with the head of a rooster, conveys the whimsical nature of this culinary creation. There is a rich tapestry of similar recipes recorded in 15th-century manuscripts, with minor variations regarding fillings and preparation methods.