Beck Center English Dept. University Libraries Emory University
Emory Women Writers Resource Project Collections:
Emory Women Writers Resource Project

The Gentlewoman's Companion: or, A Guide to the Female Sex, an electronic edition

by Hannah Woolley [Woolley, Hannah, fl. 1670]

date: 1675
source publisher: Printed by A. Maxwell for Edward Thomas
collection: Early Modern through the 18th Century

Table of Contents

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Terms for Carving all Sorts of Meat at Table.

Before we shall treat of the body of Cookery, I think it fit by way of Prologue or Introduction, to acquaint you with those proper terms in Carving, which are used abroad and at home, by the curious students in the art of Carving; take them thus as follows.

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 Partridg, 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, Saue that Caon, Lift that Swan, Rear that Goose, Tire that Egg. As to the flesh of Beasts, place 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.

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