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