a cockerel castrated to improve the flesh for use as food.
The Paris Sketch Book of Mr. M. A. Titmarsh William Makepeace Thackeray
“Unto Caesar” Baroness Emmuska Orczy
John Marvel, Assistant Thomas Nelson Page
The King’s Own Captain Frederick Marryat
Woman’s Institute Library of Cookery, Vol. 3 Woman’s Institute of Domestic Arts and Sciences
The English and Scottish Popular Ballads (Volume I of 5) Various
The Cook and Housekeeper’s Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Mary Eaton
The Heart of Pinocchio Collodi Nipote
The Whitehouse Cookbook (1887) Mrs. F.L. Gillette
The Book of Curiosities I. Platts
a castrated cock fowl fattened for eating
a spread of chopped eggplant, tomatoes, onions, and capers, and sometimes pine nuts, anchovies, and olives, cooked in olive oil. noun (in Sicilian cookery) a dish of fried seasoned aubergine and other vegetables, served as an appetizer
Al(phonse) (“Scarface”) 1899–1947, U.S. gangster and Prohibition-era bootlegger, probably born in Italy. Contemporary Examples The Bars That Made America Great Nina Strochlic December 27, 2014 The Stacks: Harold Conrad Was Many Things, But He Was Never, Ever Dull Mark Jacobson March 7, 2014 American Gangsters Reconsidered Allen Barra July 23, 2010 Never Mind El Chapo: […]
a capon produced by the administration of a synthetic sex hormone.
to castrate (a fowl). verb (transitive) to make (a cock) into a capon