The hochepot (Dutch: hutsepot) is a stew eaten in the Nord-Pas-de-Calais region of France, and in Flanders and Hainaut in Belgium. Its origins go back...

typically a meat and vegetable stew) and "hotchpot", from the medieval French hochepot. A Book of Cookrye (1591) gives a recipe for hodgepodge, using "neck of...

Hutspot (Dutch), hochepot (French), or hotchpotch (English), is a dish of boiled and mashed potatoes, carrots, and onions with a long history in traditional...

is sometimes used to refer to other Flemish dishes such as waterzooi or hochepot, in Dutch, the latter is called hutsepot. Hutsepot 'refers to mixing (husselen)...

sometimes meat". The word derives from the Anglo-Norman and Middle French hochepot, "a dish containing a mixture of many ingredients, especially a kind of...

variations throughout Europe and which bears many different names (such as hochepot). It is similar to garbure and pot-au-feu. The meat most frequently used...

with onions and wine, in a marinade thickened with the animal's blood. Hochepot France Beef Flemish stew made with oxtail, shoulder of mutton, salted bacon...

less known specialities: Tripe, liver pâté with plums, hare with grapes, hochepot of partridge with puréed lentils, but also the Boulette de Cambrai [fr]...

oil. Regional cuisine includes many Flemish dishes, such as waterzooï, hochepot or potjevleesch, a typical Dunkirk dish made with a mixture of meats in...

) hoca (n. m.) hocco ou hocko (n. m.) hoche (n. f.) hochement (n. m.) hochepot (n. m.) hochequeue ou hoche-queue (n. m. sing.) hochequeues ou hoche-queues...