Eat Your Words. Paul Convery
the gelatinous yellow lower-shell portion
cambozola * a German blue cheese cross between Camembert and Gorgonzola
capocollo * a traditional rustic Italian-Corsican pork cold cut
capon * a rooster castrated and fattened for the pot
carcass * the bones of a cooked bird used to make stock
Caribbean lobsterette * a genus of Atlantic lobster; also, sardonically, the humble prawn as consumed by the poorer folk of the region
carnitas * “little meats,” bites of crisp Mexican pulled pork
caviar * salt-cured edible sturgeon roe; long regarded as the ultimate status food
Cayuga * a North American domesticated utility fowl bred for its eggs and meat
cervelat * the national sausage of Switzerland, a smoked pork and beef product
cervelle * the brain matter of livestock animals, cooked and served as food
chapulines * gourmet edible grasshoppers, a popular Mexican snack food
chateaubriand * a beef cut taken from the thickest part of fillet steak
cheesine * an imitation cheese product manufactured in the nineteenth century
cherrystone * a commercial denominator for an edible clam smaller than the quahog
chevaline * horse meat
chevon * goat meat
chevrotin * a soft goat’s milk cheese from Savoy
chicharrón * Mexican fried pork crackling
chicken-fixings * chicken, in part or whole, prepared as food
chine * a joint of meat comprising all or part of the animal’s backbone
chipolatas * Italian “little fingers” or pork sausages
chitterlings * pig or hog intestines prepared as food
chorizo * a smoky flavoured, paprika-spiced Iberian pork sausage
churnmilk * as buttermilk in bygone times; nowadays more properly a thin yoghurt
clochette * a textured French goat’s milk cheese distinctively shaped like a small bell
cobblecolter * turkey, in the “vulgar tongue” of yesteryear
cockles * small edible shellfish often enjoyed as a seaside snack
codfish * the flesh of the cod or similar marine fish as food
contrefilet * a steak cut, variously sirloin, striploin, or tenderloin
coral * the unfertilized roe of lobster or scallop used as food
cotechino * a large Italian pork sausage
cowheel * a beef offcut; “sole food”
crackling * in cookery, crispy pork rind; popular as either snack or side dish
crappies * edible sunfish, more often caught for home-cooking than fished as such
crawdaddies * freshwater crayfish, or rock lobster; considered a Louisiana delicacy
crème fraîche * a soured cream dairy product, heavier than plain sour cream itself
crespine * forcemeat wrapped in pork or veal caul, or omentum
crevette * shrimps or prawns as a gourmet food item, cooked and served unshelled
crottin * “horse stool,” an unpasteurized goat’s milk cheese from the Loire
crowdie * an ancient fresh cheese from the Scottish Highlands, eaten with oatcakes
crubeens * Irish pig’s trotters, traditionally boiled, battered, and fried
culatello * “little ass,” an Italian cured meat similar to prosciutto di Parma
cutlets * thin slices of meat commonly breadcrumbed prior to grilling or frying
dab * an edible flatfish, akin to the flounder, found prolifically in British waters
derma * a food product derived from animal intestines, stuffed with meal and meat
dogdrave * historically, a deep-sea food fish, most likely cod
dorado * the meat of various marine fishes, including the mahi-mahi and orata
dripping * the fatty exudate from roasted meat, occasionally eaten cold as a spread
drisheen * gelatinous Irish blood pudding
drumstick * the meaty lower portion of a chicken’s leg
duckling * the flesh of a tender young duck cooked and served as food
Dungeness * a large American crab enjoyed for its sweet and tender meat
ecrevisse * a gastronomical term for edible crustaceans, notably crayfish
eelpout * the burbot or “poor man’s lobster,” a freshwater codfish
elder * in butchery and cookery, cow’s udder in its regard as a “variety meat”
elvers * young eels fried in the manner of whitebait
Emmental * a traditional Swiss unpasteurized hard cheese
emperors * a family of tropical food fish, chief among them the pigface bream
engraulids * anchovies, in all their variety
entrecôte * a premium boned beef cut used for rib steaks
escalopes * thin slices of boneless meat for frying, typically veal
escargot * snail food as customarily denominated on posh menus; “edible snaildom”
eucalyptus * a monofloral honey best eaten raw for fullest health benefits
extrawurst * a parboiled sausage, and most popular of all Austrian cold meat cuts
faggots * traditional British minced pork offal meatballs
falsomagro * Sicilian stuffed meat roll
fatback * chunks of adipose tissue cut from a pig’s back as an article of charcuterie
feta * a rather salty and crumbly white Greek cheese made from ewe’s or goat’s milk
fiambre * Argentinian cold meat cuts
filet mignon * a lean beefsteak cut taken from the narrow end of the tenderloin
fingerling * a small or young fish, especially salmon or trout parr
finnan haddie * Scottish smoked haddock
fisnogge * in Ashkenazi cuisine, a confection or deli cut of calves’ feet in aspic
flanksteak * a cheap beefsteak cut from a cow’s side muscle; also known as bavette
fleed * internal pig fat as a food resource, before being rendered and melted into lard
flitch * a side of bacon, or occasionally salmon
flounder * a group of non-sole flatfish, at risk of overfishing and overconsumption
foie gras * a luxury meat product made from the liver of fattened domestic fowl
fondue * a sauce or dip of melted cheese
fontina * a mild Italian cheese made from cow’s or, originally, ewe’s milk
foreshank * the toughest of all beef cuts, also known as shin
frankfurters * slim cured beef and pork sausages, skinless or encased; hotdogs
frikadeller * Danish meatballs
fromage frais * a low-fat, fresh white cheese with the creamy consistency of yoghurt
fumet * reduced and seasoned game or fish stock, used as a flavouring for sauces
galena