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Austrovenus stutchburyi, common name the New Zealand cockle or New Zealand little neck clam, is an edible saltwater clam, a marine bivalve mollusc in the family Veneridae, the Venus clams. Its Māori name is tuangi (North Island) or tuaki (South Island).
The horse's neck became popular in the wardrooms of the Royal Navy in the 1960s, displacing pink gin as the officers' preferred drink. An early reference to this is made in the 1957 film Yangtse Incident , in which a naval officer is shown drinking a horse's neck in 1949.
The neck chine, a cut of a pig taken from between the shoulder blades, is preserved in brine. The meat is then deeply scored and much chopped parsley and other ingredients are stuffed into the cuts. The other ingredients are normally kept secret but an 1894 recipe from the Grantham Journal recommended, in addition to parsley, 'a little thyme ...
An old family recipe from Virginia's Northern Neck is making its way to plates across the Commonwealth and the East Coast.
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Preheat the oven to 300°. Season the lamb with salt and pepper. In a casserole, heat the oil, add the lamb and cook over moderately high heat, turning, until browned, 10 minutes; transfer to a plate.
Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or heart sweetbread), typically from calf (French: ris de veau) or lamb (ris d'agneau). [1] [2] Sweetbreads have a rich, slightly gamey flavor and a tender, succulent texture.
Helzel [a] (from Yiddish: העלזעל) or gefilte helzel is an Ashkenazi Jewish dish.It is a sort of sausage made from poultry neck skin stuffed with flour, semolina, bread crumbs or matzo meal (when cooked on Passover), schmaltz, and fried onions and sewn up with a thread.