(Cookery) the fatty extreme end portion of the tail of a fowl when cooked. Also called the pope's nose and even the sultan's nose. It may eb a euphemism. Parson's nose, however, is from the notion that an English parson may 'have his nose up in the air', upturned like the chicken's rear end. The term must have been known as early as around 1400 AD, when a carpenter had been contracted to provide new choir stalls for St Mary's Church, Nantwich. The vicar was either slow to pay the artisan, or did not pay at all. In retaliation, on the last misericord in the stalls, the carpenter carved a bird with an image of that Vicar's face with protuberant nose as rump. The carving is still visible today.
No comments:
Post a Comment