Obs.–0 [F. boucon ‘a bit, morsell, mouthfull; especially such a one as is empoisoned’ (Cotgr.), ‘mets ou breuvage empoisonné’ (Littré), = Pr. bocon, It. boccone ‘morsel.’]
1706. Phillips, Boucons (Fr. in Cookery), Veal-stakes rolled up with thin fat slices of Bacon and Gammon.
