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.

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).

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