thrust that chicken and rear that goose

This is from a lexicon dating from the 17th century, listing the correct terms for carving meat.

To Carve, is to Cut up a Dish of Meat, but according to the Meats, use these Terms for their Carving

Break that Deer.
Leach that Brawn.
Unlace that Coney.
Chine that Salmon.
String that Lamprey.
Splat that Pike.
Sauce that Plaice and Tench.
Splay that Bream.
Side that Haddock.
Tusk that Barbell.
Culpon that Trout.
Fin that Chevin.
Transon the Eel.
Tranch that Strgeon.
Tire that Egg.
Undertranch that Purpus.
Tame that Crab.
Barb that Lobster.
Dight that Crevis.
Rear that Goose.
Lift that Swan.
Sauce that Capon.
Spoil that Hen.
Frust that Chicken.
Unbrace that Duck or Mallard.
Dismember that Hern.
Display that Crane.
Disfigure that Peacock.
Unjoynt that Bittern.
Untach that Curlew, and Brew.
Allay that Pheasant.
Wing that Patridge, and Quail.
Mince that Plover.
Thigh that Pigeon, and Woodcock.
Cut up that Turky and Bustard.
Break that Teal or Sarcel.

toodle pip