...every one of these animals has to be carved in its own particular way. A mallard is not carved but “unbraced.” To cut up a hen is to “spoil” it. Herons are “dismembered,” coneys “unlaced,” and so on. If you are young enough to be serving in a lord’s household, you will need to learn all these terms and how to wield a pair of carving knives (there are no forks). When the marshal of the hall directs you to “sauce that capon,” “break that deer,” or “display that crane” you need to know which are the tastiest morsels for presentation to the lord. <...> You only need to hear the terms of carving — ”sauce that plaice,” “barb that lobster,” “splat that pike,” “culpon that trout,” “tranche that sturgeon” — to know that these men are no amateurs.
Ian Mortimer-The time traveler's guide to medieval England. A handbook for visitors to the fourteenth century.