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colpthae

8193.
Sayers (William): A cut above: ration and station in an Irish king’s hall.
In FoF 4/2 (1990), pp. 89–110.
Studies the organization of the king’s banquet as described in Suidigud Tigi Midchúarta, discussing in particular the carving sequence and the hierarchically distributed cuts of meat: 1. lónchrúachait; 2. leschrúachait; 3. loarg; 4. muc formuin; 5. colpthae; 6. crúachait medóin; 7. cunn; 8. mael; 9. midimir; 10. milgetan; 11. camchnáim; 12. colpthae muc; 13. remor n-imdae; 14. dronn.
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