The Etiquette of Carving

In the 15th century, the art of carving properly at the table, was considered an important skill for men. Most early European cookbooks were more carving instructions than actual recipes. One’s reputation could be judged by how well he ceremoniously carved a roast at a large meal. — “The exact spot to begin carving a roast was governed by elaborate rules with slices from the larger beasts presented on a broad-bladed serving carver, cut into four bite-sized pieces held together by the fatty top strap. This was held in the hand, the pieces were chewed off, then it was thrown to the dogs. A thorough knowledge of carving was considered so important that before the golden spurs of knighthood could be granted, a period of noviciate had to be spent as a carving esquire. Carvers in royal and noble households tended to be aristocrats of lesser rank. A knight carved for a baron, a baron for an earl, an earl for a marquis, and so on. The Earls of Denbigh and Desmond are the Hereditary Grand Carvers of England and the Anstruther’s of that Ilk, the heritable Master Carvers to the Royal Household of Scotland. Such was the social gravitas attached to carving, that The Boke of Kervynge was published in 1500 by Wynkyn de Worde for the benefit of upwardly mobile Tudors at a time when few books were being printed at all.” ~ From the field.co.uk

If your husband complains when confronted with the Thanksgiving turkey - you might tell him that carving is the Art of Noblemen. 

In the Middle Ages, Edward IV of England was served by no less than five Royal Carvers, all noblemen of high degree. 

After the carving, correct etiquette for those times called for a sort of “grab and gobble” technique, without benefit of table cutlery! — Desert Sun, 1952

 🍽Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia