gristle

Savor the perfectly pitched ear required to turn a simple phrase like “a dumpling, some knurled pouch of gristle.”

But the structure of cartilage may be best observed by making thin sections of the gristle covering the ends of bones.

Take any cold meat, cut off the gristle and fat, and put it through the meat chopper.

The meat must be seasoned with pepper and salt and be free from gristle.