DCHP-1 Online
beaver tail 
1 the broad, fleshy tail of the beaver used as food.
- 1743-49 (1949) [. . . the tail . . . is the finest Eating in the Country, Cutting firm, itts all fat Except a bone in the middle and Very Lucious food. . . .]
- 1837 (1926) [I spent] Jan. 1st with Wallis where we had the backwoods delicacy of beaver tails.
- 1962 . . . 18th century fur traders . . . washed down beaver tail and buffalo steak with great draughts of Madeira.
2 dough baked on a stick over an open fire. Also spelled beaver's tail.
- 1893 When one side was done brown, it was turned over, and soon the "beaver's tails" were ready for the hungry men.
- 1896 (1898) If the traveler has no frying pan the bread is baked in a "beaver tail." Such a loaf is long and narrow and is exposed to the fire upon a stick, the lower end being set in the ground, two or three cross sticks, the size of an ordinary skewer, are required to prevent the loaf from breaking and falling as it breaks.
- 1743-49 (1949) [. . . the tail . . . is the finest Eating in the Country, Cutting firm, itts all fat Except a bone in the middle and Very Lucious food. . . .]