1910–1911
Britannica 11th
Encyclopaedia Britannica · 11th edition
TRENCHER (M. Eng. trenchour, trenchere, &c.,O. Fr. trencheoir trenchoier, a place on which to cut up food, from trencher, mod. trancher, to cut, probably from Lat. truncare, lop, cut off, or from trausecare, to cut across), a platter, being a flat piece of wood, in its earliest form square, later circular, on which food was carved or cut up and served. These wooden " trenchers " took the place of earlier ones which were thick slices of coarse bread; these, after being soaked with the gravy and juices from the meat …
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- OCR text aligned to scanned pages
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- Vol. 27, pp. 245-245