? Obs. Also 7 calvor. [app. f. CALVER a.: cf. CALVERED, which is in form the pa. pple. of this vb., though earlier in our quots.]
1. trans. To treat or cook as a ‘calver’ fish. (The mode apparently differed at different times.) Nares says ‘To prepare salmon, or other fish, in a peculiar way, which can only be done when they are fresh and firm.’ Some identify it with to CRIMP. Some explain it To cut salmon into thin slices while ‘fresh’ (or ‘alive’) and then pickle these.
1651. T. Barker, Art of Angling (1653), 13. Trouts calvored hot with Antchovaes sauce. Ibid. (1820), 33. A dish of close boyled Trouts buttered with eggs…. Every scullion dresseth that dish against his will, because he cannot calvor them.
1660. R. May, Accompl. Cook, 354. To calver salmon to eat hot or cold.
1663. Killigrew, Parson’s Wed., in Dodsley (1780), XI. 445. The chines fry’d, and the salmon calver’d.
2. intr. Of fish: To behave when cooked as a ‘calver’ fish. Some recent writers conjecture ‘To shrink by cutting and not fall to pieces’ (Craig), some ‘to bear being sliced and pickled.’
1651. T. Barker, Art of Angling (1653), 13. So the fierce boiling will make the Fish to calvor. Ibid. (1826), 14. You shall see whether he calvors or no.
1676. Cotton, Angler, II. 310. A Grayling is a winter fish … his flesh even in his worst season is so firm and will so easily calver that … he is very good meat at all times.
1681. Chetham, Angler’s Vade-m., xii. § 1 (1689), 118. His flesh … is firm, white, will easily calver.
Hence Calvering vbl. sb.
1651–7. T. Barker, Art of Angling (1826), 8. When it [vinegar] boyles take it off the fire and pour it upon your fish, you shall see your fish rise presently, if they be new, and there is no doubt of calvoring.
