Olla podrida  The recipe can be found in "Opera dell’arte del cucinare" by Bartolomeo Scappi, the cook of Pope Pius V, published in 1570. This recipe was translated in Dutch by Antonius Magirus for the "Koock-boeck oft Familieren kevken-boeck", first published in Leuven in 1612. The word was adapted into English as "olio", which the "Oxford English Dictionary" defines as "A spiced meat and vegetable stew of Spanish and Portuguese origin. Hence: any dish containing a great variety of ingredients." The dish is mentioned under this name in Robert Burns's poem "To a Haggis":   Is there that owre his French ragout, Or olio that wad staw a sow, Or fricassee wad mak her spew Looks down wi' sneering, scornfu' view