- n. (noun) The loose covering around the nose and upper lips of the moose or elk. Prized for stewing or roasting.
‘Mouffle’ is French in origin and comes from ‘muffle,’ the fleshy, hairless snout of certain mammals, such as ruminants.
“The crowning dish was that grandest of all dishes, moose mouffle. This is the immense upper lip and nostrils of the animal, and I have no hesitation in pronouncing it one of the most toothsome and savoury of all the dishes within the range of the gastronomic art.”
“Perhaps we didn't take all the tit-bits for supper that evening; but I know we did take the kidneys and marrow-bones, the skin the mouffle, or nose, which is rarest delicacy of the moose, and went on our way rejoicing.”
“The Indians used the sinews as cords; the skins were exported to make soldiers' belts; and the tongue and mouffle were sold as great delicacies.”