Tag Archives: medieval carving

La vraye methode de trencher les viande

La vraye methode de trencher les viandes (VM) was published some time in the late 17th or early 18th century. It seems to be a derivative work, using many, but not all, of the illustrations from Jacques Vontet’s L’art de trancher la viande et toute sorte de fruictz : la monde italienne et nouvelle a la françoise (AT), published in Lyon in 1647.

Here are some translated sections (found here):

Though the art of carving Meats does not seem to be useful except to Trencher carvers, or the Master of the hotel of the House of Princes, or to people of means, Seeing that many think that it is only at their table where one observes the Method of serving by fork or of cutting in the air, See that I avow nevertheless, that there is no-one even of a mediocre condition to whom the art of carving is not greatly necessary, since he cannot Invite his friends to any banquet, that he is not at the same time obliged to serve them which he could not do with honor, without knowing the art of carving, for there is nothing of such bad grace as a badly portioned part, and badly served, this is why I believed, that all those who frequent fellowships, or who voyage, either in Germany, Italy, or Spain where one observes this Method will be greatly curious to be able in a little time to know how to cut up all sorts of Meats, & in all ways, and according to the diverse Usages of the country such that I have learned in the House of the Princes of Spain, and Italy, as You may see by the diverse skewering of all sorts of.

Meats which you will notice by the listing of the figures and beside it the means to be able to slake one’s appetite without spoiling the other pieces, and to find a better morsel, and in addition, to peel a pear in diverse manners, to cut lemons, oranges, to represent all sorts of animals, Such as Eagle, Scorpion, and which I promise to teach with great ease, and all sorts of people desiring to serve with honor an honest company.

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More from La vraye methode de trencher les viande

La vraye methode de trencher les viandes (VM) was published some time in the late 17th or early 18th century. I found the translation over here. With Easter season, LAMB is a traditional meal. This is how you would handle the meat and presentation using this source.

Translation:

A Shoulder of Lamb

Concerning the shoulder of Lamb the leg and other similar things You present the pieces that you would have cut from the side that will be best cooked and best roasted, However it is to be considered that in a Leg there is a little bone, called by the Germans the mother’s bone, & by the Italians the spur, and it is presented most respectably on A plate, with another piece of the same.

It must be remarked that the roasts of whatever nature that they are, they are all presented with orange, or lemon, or other similar trifling thing, after adding salt, and all that is presented in each serving that one makes.