I was just leafing through an old Maine cookbook, published ca. 1950. It is a compendium, published by the Village Improvement Society of Yarmouth.
One recipe that caught my eye is for "huxion" stew. From the description, I would guess it uses the beef shank as the principle protein, but I have never heard the word "huxion" before. I could not find it in any dictionary that we own, including the OED (but that had an "obsolete" entry for "huxon" meaning the hough[sic] or hock of a quadruped).
Now before you tell me that this is probably some durned furrin word, let me tell you that the author was Anna Rowe, respected wife of William Hutchinson Rowe, director of the local Baptist Sunday School and author of that famous book, "The Maritime History of Maine."
Anyone familiar with this term?