The role of the carver at table has always been of importance in acknowledging the relative status of the diners by the portions allocated. Our modern methods of carving are rooted in the nineteenth century, with such detailed instructions as those provided Mrs Beeton's Book of Cookery and Household Management.

Archaeological Goose Bones

Interest in this topic was stimulated by the realisation that the goose sternum, in particular, on a variety of Medieval and Post-Medieval sites had been dismembered in a prescribed manner that is unlike our present conception of how a goose should be served. The finds of all the adjoining sternum fragments and associated limb bones from excavations in Berwick and Richmond, N. Yorks, prompted further investigation of the historical documentation for the serving of goose.

Modern goose bones from carving experiments

A facsimile printing of the 1638 edition of John Murrel's Two Books of Cookerie and Carving provided detailed instructions on how to "Reare the Goose", which would produce cut marks identical to the archaeological finds.

To test the accuracy of this method, a goose was roasted and carved according to the instructions given. The resulting bones are not as close to the archaeological specimens as anticipated. The Medieval carver did not have a carving fork to assist in the operation. This is the critical difference between ancient and modern carving. Being overly anxious to eat the hot goose, we endeavoured the carving when the bird was, literally, too hot to handle. Further experimental work, with a bird that had cooled further, is shown in the accompanying sequence of pictures.