parson's nose


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Related to parson's nose: pope's nose

par·son's nose

 (pär′sənz)
n. Informal

parson's nose

n
(Cookery) the fatty extreme end portion of the tail of a fowl when cooked. Also called: pope's nose
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.parson's nose - the tail of a dressed fowl
helping, serving, portion - an individual quantity of food or drink taken as part of a meal; "the helpings were all small"; "his portion was larger than hers"; "there's enough for two servings each"
bird, fowl - the flesh of a bird or fowl (wild or domestic) used as food
Translations

parson's nose

nboccone m del prete
References in periodicals archive ?
Venue: The Parson's Nose 48 Lisburn Street, Hillsborough Date: Thursday 1st March 2018, 7-9pm Farmageddon Beer & Curry Evening.
Place the chicken breast-side down with legs towards you, take a strong pair of scissors and cut along each side of the parson's nose and backbone, cutting through the rib bones.
IN reply to you asking for readers' memories of Coventry, a group of girls would start our Friday/Saturday night at Corks wine bar, followed by the Penny Black, Leofric, White Lion and Rays Bar (a few cocktails), a boogie at City Centre Night Club and finish up at The Parson's Nose.
Is it that time when you can't pass WH Smith without coming nose to parson's nose with a turkey?
Then there was the DA, named because it looked like the egg-laying end of a duck, in crude terms, a duck's a**e, a parson's nose with a parting.
He was found by other walkers at around 11am close to a scrambling route known as Parson's Nose.
Walkers on the mountain made the gruesome discovery after stumbling across the man's body on Parson's Nose Arete, 2,500ft up on the mountain.
Listed in the Good Beer Guide 2013 are beers called Bishop's Finger, Bishop's Tipple, Parson's Nose and Vicar's Ruin.
To prepare the pheasant, remove the parson's nose and trim up any excess fat.
After a few too many sherbets, he'll keep the family amused for ages trying to locate the parson's nose.
Place the goose in the tin, untie the string around the parson's nose area and fill the cavity with chopped leeks, cooking apples, thyme or rosemary and seasoning.