PICKERILL Meaning and
Definition
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Pickerill is a colloquial term used primarily in the United Kingdom to describe a small, tasty piece of leftover meat typically associated with traditional Sunday roasts or other meat-centric meals. The term originates from the combining of two words: "pickle," referring to the flavor-enhancing liquid often used to preserve or marinate food, and "germ," which suggests a small portion or fragment of something. As such, pickerill essentially refers to a delectable morsel of meat that has been soaked or preserved in pickle, enhancing its flavor and prolonging its shelf life.
Typically, pickerill is made from leftover meats such as roasted beef, pork, or chicken. These meat remnants are often marinated or soaked in pickled juices, including vinegar, for several hours or even days. The prolonged exposure to the pickling solution infuses the meat with tangy flavors and tenderizes it, resulting in a rich and flavorful miniature portion. Pickerill is commonly consumed on its own as a small snack or incorporated into other dishes to elevate their taste.
While the term is more commonly recognized in British culinary contexts, it is occasionally used in other English-speaking countries to describe similar concepts, such as engaging in a meal consisting of assorted appetizers or indulging in small bites of delectable leftovers. Thus, pickerill serves as a versatile descriptor for these distinct culinary experiences, signifying the enjoyment of palatable, pickled remnants of meat that provide a burst of appetizing flavors.
Similar spelling words for PICKERILL
