deckle meat
n.— «Blade Meat.…Also called deckle meat or corner pieces. This boneless cut is situated over the shoulder end of the primal rib and is removed when the rib is prepared for roasting.» —by Arno Schmidt Chef’s Book of Formulas, Yields, and Sizes Jan., 1990. (source: Double-Tongued Dictionary)
Further reading
The word dezzick is defined in an 1875 dictionary of the Sussex dialect as “a day’s work.” This is part of a complete episode.
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