Testicle (food)

The testicles of calves, lambs, cocks, and other animals are eaten in many parts of the world, under a wide variety of euphemistic culinary names. Testicles are a by-product of the castration of young male animals raised for meat, so were probably a late-spring seasonal specialty,[1] though nowadays they are generally frozen and available year-round.

Contents

Cookery

Testicles are cooked in a variety of ways: sauteed and sauced, fricasseed, deep-fried with breading or batter, in pies, poached, roasted, and so on. Before cooking, they are generally scalded, skinned, and soaked in cold water.[2]

Names

Testicles are known by a wide variety of euphemisms, including 'stones', 'mountain oysters', 'prairie oysters', and so on.[3][1] Lamb testicles in particular are often called 'Lamb fries' or simply 'fries' (though that may also refer to other organ meats).[4] The French term animelles is occasionally encountered. In UK, sweetmeat is commonly used (compare sweetbread).

World variants

Greece and Cyprus

In Greece and Cyprus, testicles (Greek αμελέτητα) are often served grilled.

United States

In the United States, bull testicles are usually served deep-fried as an appetizer, under the name "Rocky Mountain oysters".

Notes

  1. ^ a b Laura Mason, in Oxford Companion to Food, s.v. 'Testicles'
  2. ^ Prosper Montagné, Larousse Gastronomique, 1938
  3. ^ Oxford English Dictionary s.v. 'stone' 11a, 'mountain' and 'prairie oyster' 2
  4. ^ Oxford English Dictionary, s.v. 'fry' n2 2b