Friday, February 7, 2014

How to Discuss Meat Carving, 1673

Unknown, The Chef (17th century)
"In cutting up all manner of small Birds, it is proper to say, Thigh them; as thigh that Woodcock, thigh that Pidgeon; but as to others say, Mince that Plover, Wing that Quail, and wing that Partridge, Allay that Pheasant, Untach that Curlew, Unjoint that Bittern, Disfigure that Peacock, Display that Crane, Dismember that Hern, Unbrace that Mallard, Frust that Chicken, Spoil that Hen, Sauce that Capon, Lift that Swan, Rear that Goose, Tire that Egg. As to the flesh of Beasts, Unlace that Coney, Break that Deer, and Leach that Brawn. For Fish; Chine that Salmon, String that Lamprey, Splat that Pike, Sauce that Plaice, and Sauce that Tench, Splay that Bream, Side that Haddock, Tusk that Barbel, Culpon that Trout; Transon that Eel, Tranch that Sturgeon, Tame that Crab, Barb that Lobster." 
Hannah Woolley, The Gentlewomans Companion (1673)
How many times have you found yourself at a loss for words while cutting up a bittern? Or unsure whether it's appropriate to disfigure a peacock? Now you can prepare dinner with confidence in your linguistic integrity.

1 comment:

  1. I am really looking forward to telling someone, "Frust that chicken! and then Splat that Pike!"

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