An Etymological Dictionary of the Scottish Language / in which the words are explained in their different senses, authorized by the names of the writers by whom they are used, or the titles of the works in which they occur, and deduced from their originals

by John Jamieson

Hostillar, Hostillarie, s. An inn.

Fr. hostelerie, id.

Acts Ja. I.

To HOTCH, v. n. To move the body by sudden jerks, S.

Teut. huts-en, Belg. hots-en, Fr. hoch-er, to jog.

HOTCH-POTCH, s. A dish of broth, made with mutton or lamb, cut into small pieces, together with green peas, carrots, turnips, and sometimes parsley or celery, served up with the meat in it, S.

Teut. huts-pot, Fr. hochepot.

To HOTTER, v. a. To crowd together; expressive of individual motion, S. O.

Teut. hott-en, coalescere.

J. Nicol.