Gallimaufry

At length, having discussed in turn pilaus, keebaubs, ollas, and a legion of gallimaufrys not mentioned in the classic pages of Kitchener and Ude, the cook's brain became completely addled by the elaborate and conflicting directions bestowed upon him; […]

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I have tried many times, but always without success, to ascertain the average daily ration consumed by the Chinese railroad laborer, as a means of comparing their value with that of Americans. The reason this cannot be obtained is because they eat so many oily gallimaufries, alliaceous stews and indescribable vegetable hotchpotches, of which the ingredients are principally brought from China and have Chinese names.

Source: wiktionary

For gallimaufrey, roast poultry or capons, and cut into pieces. After fry with lard or goose lard. When they are fried, put in wine and verjuice. For spices, put some ginger powder and, to thicken, cameline, and a moderate amount of salt.

Source: wiktionary

[O]ur mother tongue, which truly of it ſelfe is both ful enough for proſe, and ſtately enough for verſe, hath long time beene counted moſt bare and barren of both. Which default, when as ſome endeuoured to ſalue and recure, they patched vp the holes with peeces and ragges of other languages; borrowing here of the French, there of the Italian, euery where of the Latine, not weighing how ill thoſe tongues accord with themſelues, but much worſe with ours: So how they haue made our Engliſh tongue a gallimaufrey or hodgepodge of all other ſpeeches.

Source: wiktionary