The Cook - Bernardo Strozzi (c.1620)
I stumbled upon these rather charming 17th Century cooking terms today.
To Carve is to Cut up a Dish of Meat, but according to the Meats, use these Terms for their Carving:
Break that Deer.
Leach that Brawn.
Unlace that Coney.
Chine that Salmon.
String that Lamprey.
Splat that Pike.
Sauce that Plaice and Tench.
Splay that Bream.
Side that Haddock.
Tusk that Barbell.
Culpon that Trout.
Fin that Chevin.
Transon the Eel.
Tranch that Sturgeon.
Tire that Egg.
Undertranch that Purpus.
Tame that Crab.
Barb that Lobster.
Dight that Crevis.
Rear that Goose.
Lift that Swan.
Sauce that Capon.
Spoil that Hen.
Frust that Chicken.
Unbrace that Duck or Mallard.
Dismember that Hern.
Display that Crane.
Disfigure that Peacock.
Unjoynt that Bittern.
Untach that Curlew, and Brew.
Allay that Pheasant.
Wing that Partridge, and Quail.
Mince that Plover.
Thigh that Pigeon, and Woodcock.
Cut up that Turkey and Bustard.
Break that Teal or Sarcel.
Sounds like golf.
ReplyDeleteI marvel at all the wonderful verbs! My own mother tongue is poor indeed in that respect, so I'm really fascinated by this colourful and vivid use of words.
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