| 释义 |
aitch-bone|ˈeɪtʃˌbəʊn|
Forms: 3 nage-, 6–9 nache-, 5 hach-, 9 aitch-, H-, each-bone. And corruptly 6 ise-, 7 ice-, 8 ize-, 9 ische-, ash-, edge-bone.
[As shown by Mr. H. Nicol (Phil. Soc. 3 May 1878) orig. nache- or nage-bone, bone of the buttock, a. OFr. nache, nage:—late L. *natica, prop. adj. f. nati-s buttock; see nache. The initial n being lost by coalescence with a (as in a nadder, an adder) a nache, an ache has been phonetically narrowed to aitch, each, corrupted as ash, ische, and falsely refashioned as H-, ice-, edge-bone.]
The bone of the buttock or rump; the cut of beef lying over this bone.
[c1300Langtoft's Chron. in Pol. Songs 295 The fote-folke Puth the Scotes in the polke, and nakned their nages. 1523Fitzherbert Husb. §57 Upon the hucbone and the nache by the tayle. 1784–1815A. Young Ann. Agric. (in Britten 97) The catch or point of the rump..The nache in some writers; also the tail-points by others.] 1486Bk. St. Albans f 3 b, Kerue vp the flesh ther vp to the hach-boon. 1576Exp. Queens table in Nichols Progr. II. 8 Ise-bones..2 st...2d. 1691Ray S. & E. Country Wds., Ice-bone, a rump of beef [Norf.]. 1703Thoresby Lett. to Ray, Ize-bone, the huckle-bone, the coxa [Yorksh.]. c1818Yng. Woman's Compan., The hind quarter contains the sirloin..and the isch, each, or ash-bone. 1822W. Kitchiner Cook's Oracle 151 H-Bone of Beef. (Note. In Mrs. Mason's Ladies Assistant [1773] this joint is called ‘Haunch-bone’; in Henderson's Cookery, ‘Edge-bone’; in Domestic Management [1810] ‘Aitch-bone’; in Reynold's Cookery, ‘Ische-bone’; in Mrs. Lydia Fisher's Prudent Housewife, ‘Ach-bone’; in Mrs. M'Iver's Cookery, ‘Hook-bone.’ We have also seen it spelt ‘Each-bone,’ and ‘Ridge-bone,’ and we have also heard it called ‘Natch-bone.’) 1828Carr Craven Gloss., Nache-bone. 1873E. Smith Foods 48 The proportion of bone..is the greatest in the head, shins, and legs and the aitch bone. 1876Echo 6 Dec. 1/3 Present Prices:—Beef..Aitch-bone 7½d. per lb. |