TerminologyTerminologyThe art of carving has been in decline lately. This is partly because fewer people carve at the table and fewer people eat meat. It is also because the terminology of carving has largely been forgotten. So, for your edification, we present a few proper terms for carving different meats.
Verb |
Meat |
| break | deer |
| rear | goose |
| lift | swan |
| spoil | hen |
| disfigure | peacock |
| allay | pheasant |
| thigh | pigeon |
| unjoint | bittern |
| chine | salmon |
| splatt | pike |
| splay | bream |
| side | haddock |
| culpon | trout |
| barbe | lobster |
