It’s funny to think that the words that we use everyday can be considered historical relics. We forget that our day-to-day vocabulary is peppered with expressions and phrases that preserve elements of our history, offering insight into the ordinary lives of our ancestors.
The ways in which we refer to different types of meat is a fascinating example of class and authority in English society during the 11th century.
Sheep, cow, ox all have an Ango-saxon root. In contrast, what we call meat once it gets to the table (boeuf, mutton, veal) has a French root. These differences emerged in the post Norman invasion of England. Those who were preparing the meat were Anglo Saxon commoners, hence why the names for livestock have retained an Anglo-Saxon origin. In contrast, the names for prepared meat have a French root because the meat would have already been prepared for and eaten by the Norman nobility and aristocracy (who spoke French).
All these musings on language are interesting segue into my bread of the month – hush puppies!
How deep fried cornmeal bread balls came to have the delightful name ‘hush puppies’ is an interesting insight into the folklore and cultural history of the southern part of the United States in the 1700s. There are several versions for how hush puppies got their name:
The one common thread is that this fried cornmeal was used to “hush the dogs.” I have heard that Confederate soldiers used it to hush their dogs when the Union troops were getting near. I also have heard a similar story in which runaway slaves would use this favourite food to hush the dogs. The characters change but the story is the same.
The link to the need to quell barking dogs is also found in this story:
Hushpuppies are also said to have gotten their name from the dredging of the catfish that would have been thrown out. Being thrifty, the cook from the house would send them down the slave quarters and the women added a little milk, egg and onion and fried it up. It is said they were tossed to the dogs to keep them quiet while the food was being transferred from the pot to the table. “Hush puppy! Hush puppy!”
There is also reason to believe that the name developed because refined southern ladies didn’t want to be known for eating fried dough which was considered lowly:
Morris Dictionary of Word and Phrase Origins cites a Southern reader’s account that in the South the aquatic reptile called the salamander was often known as a “water dog” or “water puppy.” These were deep fried with cornmeal dough and formed into sticks. They were called “hushpuppies” because eating such a lowly food was not something a Southern wife would want known to her neighbours.
If you’re interested, the second story appears to be the most accepted origin story.
I made my hush puppies with a recipe from Joy.
I’ve never had hush puppies before so I wasn’t quite sure what to expect from them. The dough didn’t seem to bind together and when I put them in the deep fryer they kept on falling apart. But I did I managed to refine my spooning technique by the third batch.
Hush puppies don’t have a particularly strong flavour. There was a hint of spiciness from the cayenne pepper but not much else. If was going to make these again, I would chop up some jalapenos and add these to the dough for a fiery taste.
I served mine in true southern style – with BBQ pulled pork and coleslaw.