List No. 002
TERMES OF A KERVER
Wynkyn de Worde
1508
The carving of meat was considered a fine art in the late Middle Ages, at least in the affluent homes where such foods could be afforded, with whole animals routinely and precisely sliced on the dining table for all to see by household staff armed with specialist knowledge. In 1508, these rules of carving and general preparation of meat were collated by influential publisher Wynkyn de Worde in The Boke of Kervynge (The Book of Carving), a guide which began with a list of terms to be used when carving various cuts of meat.
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Termes of a kerver. breke that dere lesche yt brawne rere that goose lyfte that swanne sauce that capon spoyle that henne fruche that chekyn bnbrace that malarde bnlace that conye dysmembre that heron dysplaye that crane dysfygure that pecocke vnioynt that bytture vntache that curlewe alaye that fesande wynge that partryche wynge that quayle mynce that plouer thye that pegyon border that pasty thye that woodcocke thye all maner of small byrdes tymbre that fyre tyere that egge chynne that samon strynge that lampraye |
Terms of a carver. break that deer leach that brawn rear that goose lift that swan sauce that capon spoil that hen frust that chicken unbrace that mallard unlace that coney dismember that heron display that crane disfigure that peacock unjoint that bittern untack that curlew allay that pheasant wing that partridge wing that quail mince that plover thigh that pigeon border that pasty thigh that woodcock thigh all manner of small birds timber that fire tear that egg chine that salmon string that lamprey |
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splatte that pyke sauce that place sauce that tenche splaye that breme syde that haddocke tuske that barbell culpon that troute fyne that cheuen transsene that ele traunche that sturgyon tayme that crabbe barbe that lopster |
splat that pike sauce that plaice sauce that tench splay that bream side that haddock tusk that barbell culpon that trout fin that chevin transon that eel tranch that sturgeon undertranch that porpoise tame that crab barb that lobster |
Here endeth the goodly termes.
