moufflen.
/ˈmuːf(ə)l/, U.S. /ˈmuf(ə)l/, Canadian English /ˈmuːf(ə)l/ Canadian.
The large, prehensile upper lip of the moose, regarded, esp. formerly, as a delicacy. See muffle n.3 a.
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1791 E. P. Simcoe Diary 19 Dec. (1911) 66 Dined & supped at Madame Bábys, & eat part of the Moufle of the Originale or Elk.
1829 T. C. Haliburton Hist. & Statist. Acct. Nova-Scotia II. ix. 392 The moose is the largest animal of our forest... His upper lip, commonly called the moufle, is very broad and pendant.
1856 C. Hardy in C. Lanman Adventures Wilds U.S. II. 506 The mouffle is considered a delicacy; and soup made of it has a strong resemblance to that made of turtle.
1872 R. L. Dashwood Chiploquorgan 38 One of the chief characteristics [of the moose] is the mouffle, or overhanging lip... The mouffle is considered a great delicacy.
1937 W. F. Ganong in P. Campbell Trav. Interior Parts N. Amer. 97 (note) Mouffle, the big nose of the moose, still considered a tid-bit by sportsmen.
1969 Whig-Standard (Kingston, Ont.) 24 Dec. 25/1 If..you don't know it and love it as ‘mouffle’, its gourmet name, try dried moose nose for size.
1996 Sunset (Nexis) Sept. 14 Fur trappers liked mouffle—cold boiled moose nose... When you have the nose nicely cleaned up, put it in a stockpot with a little vinegar, a few bay leaves... Mmm.
This is a new entry (OED Third Edition, March 2003; most recently modified version published online March 2022).
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n.1791