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Carving terms - for meat and poultry

These terms come from a book called 'The Booke of Kervinge', published in 1508, by Wynkyn de Worde.

Carving Term Animal

Break A Deer

Lesche (leach) A Brawn

Rear A Goose

Lift A Swan

Sauce A Capon

Spoil A Hen

Frusche A Chicken

Unbrace A Mallard

Unlace A Coney

Dismember A Heron

Display A Crane

Disfigure A Peacock

Unjoint A Bittern

Untache A Curlew

Alay A Felande

Wing A Partridge

Mine A Plover

Thigh A Pigeon

Border A Pasty

Thigh A Woodcock

Timber A Fire

Tire An Egg

Chine A Salmon

String A Lamprey

Splat A Pike

Sauce A Plaice

Sauce A Tench

Splay A Bream

Side A Haddock

Rusk A Barbel

Culpon A Trout

Fin A Cevin

Tranesse An Eel

Tranch A Sturgeon

Undertranch A Porpoise

Tame A Crab

Barb A Lobster

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