On Gallimaufries

So what is a gallimaufry?

According to the Oxford English Dictionary (the one you need a magnifying glass to read), a gallimaufry is “a dish made of hashing up odds and ends of food; a hodgepodge, a ragout.” The word comes from old French, galimafrée and it appears frequently in the 17th century, diminishing into the 19th. Shakespeare used it in The Merry Wives of Windsor, itself, surely a gallimaufry of characters.

I’ve checked the cookbook collection for a recipe. I was sure that it would appear in the kind of book that starts what they call a “receipt” with something like “Dress a boar,” or in The Chef’s Companion, a culinary dictionary by Elizabeth Riely. No luck. Not even in an 1892 cook book. So we’re on our own, having to substitute one of the numerous recipes for hash.

In dictionaries, the word is called rare, obscure, archaic, presumably used only by desperate thesaurus searchers and pedants.

But wait! Check the blogosphere. There are quite a few gallimaufries out there. For instance, one of the more entertaining and wide-ranging is at incompetech.com. There’s also “Gallimaufry of Whits”, mostly about science. (A whit is the smallest thing imaginable.) David Ewalt has one at Forbes.com and a woman in Shimla in India is describing the town and showing off her photographs at olio-gallimaufry.blogspot.com.

All random thoughts, intellectual hashes. So maybe there is a niche after all for my kind of blog.