North America · Volume 28, The Marine-Mammal Coast and the Caribou Interior
Jellied moose nose
Subarctic Canada
Illustration
- Researched
- Researched from 83 sources in the brief
As tradition built it
Jellied moose nose
Given honestly, without an elevation
Ingredients
The method as the tradition gives it, ingredients named but not yet weighed. Quantities follow as we verify them, lead dishes first.
- moose nose (the nasal bulb and the darker meat around the bones)
- garlic
- vinegar
- cinnamon
- nutmeg
- cloves
- mustard
Method
- Remove the fur from the nose by fire or boiling.
- Keep the white meat of the nasal bulb and the darker meat around the bones.
- Simmer with garlic, vinegar and spices, most commonly cinnamon, nutmeg, cloves and mustard, though the exact spicing varies by family.
- Set the cooked meat and broth in a mould and chill until jellied.
- Slice to serve.
Notes
This chapter's research could not trace the exact spice list to a single verified Indigenous-authored recipe rather than Western food-media aggregation; its cultural framing is far better documented than its exact spice list.
What a modern chef changes
No elevation given
Method
- Moose is not available in Britain in any form, the base ingredient itself is the whole point of the dish, and building a version from a substitute cut, ox cheek or venison shin dressed up as moose nose, would misrepresent a specific, named, whole-animal honour dish as something it is not.
- This chapter gives the dish as tradition and understanding only, deliberately without a modernist elevation.