aitch-bonen.

Brit.

/ˈeɪtʃbəʊn/, U.S.

/ˈeɪtʃˌboʊn/

Forms: late Middle English hach-bone, late Middle English hach-boon, 1600s (1800s– English regional) ach-bone, 1600s–1700s ache-bone, 1700s–1800s each-bone, 1700s–1800s edge-bone, 1700s– aitch-bone, 1800s ash-bone, 1800s H-bone, 1800s– aich-bone (English regional).

Origin: Formed within English, by compounding. Etymons: English ache , nache n., bone n.¹

Etymology: Originally < ache, variant (with metanalysis) of nache n. (see note at that entry, and compare nage n.) + bone n.¹; compare later natch-bone n. Subsequently altered by folk-etymological association of the first element with aitch n. or (in the form H-bone) with the letter H (see H n.).The form edge-bone shows folk-etymological alteration after edge n.; the forms each-bone and ash-bone probably represent a regional pronunciation of the first element. Compare also later ice-bone n., which is etymologically unrelated (see discussion at that entry).

In various animals, esp. cattle: the part of the pelvis forming the bone of the buttock or rump. In later use also: a cut of beef lying over or including this bone.In quot. 1673 in extended use with reference to a person's buttocks.

ΘΚΠ

the world > food and drink > food > animals for food > beef > [noun] > other cuts or parts

tild1342

ox foota1398

oxtaila1425

neat's foot?c1450

beef-flick1462

sticking piece1469

ox-tonguea1475

aitch-bone1486

fore-crop?1523

sirloin1525

mouse-piece1530

ox-cheek1592

neat's tongue1600

clod1601

sticking place1601

skink1631

neck beef1640

round1660

ox-heart1677

runner1688

sticking draught1688

brisket-beef1697

griskin1699

sey1719

chuck1723

shin1736

gravy beef1747

baron of beef1755

prime rib1759

rump and dozen1778

mouse buttock1818

slifta1825

nine holes1825

spauld-piece1828

trembling-piece1833

shoulder-lyar1844

butt1845

plate1854

plate-rand1854

undercut1859

silver-side1861

bed1864

wing rib1883

roll1884

strip-loin1884

hind1892

topside1896

rib-eye1926

buttock meat1966

onglet1982

the world > life > the body > structural parts > bone or bones > bony support for limbs > pelvis > [noun] > hip bone > innominate bone > ischium

natch-bone1614

ischium1646

aitch-bone1673

1486 Bk. St. Albans sig. fiii^v Kerue vp the flesh ther vp to the hach boon [1496 hach bone].

1673 J. Phillips Maronides 66 A fat bossie Trull, Whose Buttocks weigh'd full out a Stone, Setting aside her huge Ache-bone.

1699 E. Ward London Spy I. xii. 6 They in Vain had Wounded the Back of Beef in sundry Places, either an Ach-Bone, a Chine-Bone, a Blade-Bone, or a Rib, standing in their Way.

1727 R. Bradley Houghton's Coll. for Improvem. Husbandry & Trade I. 293 The hind-quarter is divided into baron, flank, buttock, ach-bone, and leg.

1757 London Mag. June 301/2 The broth wants relish, and the edge-bone salt.

1787 J. Farley London Art Cookery (ed. 4) i. ii. 14 The hind-quarter contains the sirloin and rump, the thin and thick flank, the veiny-piece, and the isch-bone, or chuck-bone, buttock, and leg.

1811 Young Woman's Compan. (1813) xii. 129 The hind quarter contains the sirloin and rump, the thin and thick flank, the veiny-piece, and the isch, each, or ach-bone [1815 (ed. 3) ash-bone], buttock and leg.

1817 W. Kitchiner Apicius Redivivus sig. B5^v H-Bone of Beef... In ‘Mrs. Mason's Ladies' Assistant’ this joint is called haunch-bone; in ‘Henderson's Cookery’, edge-bone; in ‘Domestic Management’, aitch-bone; in ‘Reynolds' Cookery’, ische-bone. We have also seen it spelt ach-bone, and each-bone.

1834 H. W. Brand Simpson's Cookery 4 There is..a kernel in the middle of the fat..as well as one which is in the H bone, where the rump is taken off.

1876 Echo 6 Dec. 1/3 Present Prices:—Beef..Aitch-bone 7½d. per lb.

1903 A. Meyer Post-graduate Cookery Bk. 147 Drain the ham, remove the rind and aitch bone, place in a deep baking dish [etc.].

1960 E. David French Provinc. Cooking 335 What might be termed first-class secondary joints such as topside and the equivalent of our aitchbone.

2001 Homestyle Apr. 110/2 Cool [ham] completely. Remove aitchbone; carve meat into thin slices with a very sharp knife.

This entry has been updated (OED Third Edition, September 2012; most recently modified version published online December 2021).

单词	aitch-bone
释义	aitch-bonen. Brit. /ˈeɪtʃbəʊn/, U.S. /ˈeɪtʃˌboʊn/ Forms: late Middle English hach-bone, late Middle English hach-boon, 1600s (1800s– English regional) ach-bone, 1600s–1700s ache-bone, 1700s–1800s each-bone, 1700s–1800s edge-bone, 1700s– aitch-bone, 1800s ash-bone, 1800s H-bone, 1800s– aich-bone (English regional). Origin: Formed within English, by compounding. Etymons: English ache , nache n., bone n.¹ Etymology: Originally < ache, variant (with metanalysis) of nache n. (see note at that entry, and compare nage n.) + bone n.¹; compare later natch-bone n. Subsequently altered by folk-etymological association of the first element with aitch n. or (in the form H-bone) with the letter H (see H n.).The form edge-bone shows folk-etymological alteration after edge n.; the forms each-bone and ash-bone probably represent a regional pronunciation of the first element. Compare also later ice-bone n., which is etymologically unrelated (see discussion at that entry). In various animals, esp. cattle: the part of the pelvis forming the bone of the buttock or rump. In later use also: a cut of beef lying over or including this bone.In quot. 1673 in extended use with reference to a person's buttocks. ΘΚΠ the world > food and drink > food > animals for food > beef > [noun] > other cuts or parts tild1342 ox foota1398 oxtaila1425 neat's foot?c1450 beef-flick1462 sticking piece1469 ox-tonguea1475 aitch-bone1486 fore-crop?1523 sirloin1525 mouse-piece1530 ox-cheek1592 neat's tongue1600 clod1601 sticking place1601 skink1631 neck beef1640 round1660 ox-heart1677 runner1688 sticking draught1688 brisket-beef1697 griskin1699 sey1719 chuck1723 shin1736 gravy beef1747 baron of beef1755 prime rib1759 rump and dozen1778 mouse buttock1818 slifta1825 nine holes1825 spauld-piece1828 trembling-piece1833 shoulder-lyar1844 butt1845 plate1854 plate-rand1854 undercut1859 silver-side1861 bed1864 wing rib1883 roll1884 strip-loin1884 hind1892 topside1896 rib-eye1926 buttock meat1966 onglet1982 the world > life > the body > structural parts > bone or bones > bony support for limbs > pelvis > [noun] > hip bone > innominate bone > ischium natch-bone1614 ischium1646 aitch-bone1673 1486 Bk. St. Albans sig. fiii^v Kerue vp the flesh ther vp to the hach boon [1496 hach bone]. 1673 J. Phillips Maronides 66 A fat bossie Trull, Whose Buttocks weigh'd full out a Stone, Setting aside her huge Ache-bone. 1699 E. Ward London Spy I. xii. 6 They in Vain had Wounded the Back of Beef in sundry Places, either an Ach-Bone, a Chine-Bone, a Blade-Bone, or a Rib, standing in their Way. 1727 R. Bradley Houghton's Coll. for Improvem. Husbandry & Trade I. 293 The hind-quarter is divided into baron, flank, buttock, ach-bone, and leg. 1757 London Mag. June 301/2 The broth wants relish, and the edge-bone salt. 1787 J. Farley London Art Cookery (ed. 4) i. ii. 14 The hind-quarter contains the sirloin and rump, the thin and thick flank, the veiny-piece, and the isch-bone, or chuck-bone, buttock, and leg. 1811 Young Woman's Compan. (1813) xii. 129 The hind quarter contains the sirloin and rump, the thin and thick flank, the veiny-piece, and the isch, each, or ach-bone [1815 (ed. 3) ash-bone], buttock and leg. 1817 W. Kitchiner Apicius Redivivus sig. B5^v H-Bone of Beef... In ‘Mrs. Mason's Ladies' Assistant’ this joint is called haunch-bone; in ‘Henderson's Cookery’, edge-bone; in ‘Domestic Management’, aitch-bone; in ‘Reynolds' Cookery’, ische-bone. We have also seen it spelt ach-bone, and each-bone. 1834 H. W. Brand Simpson's Cookery 4 There is..a kernel in the middle of the fat..as well as one which is in the H bone, where the rump is taken off. 1876 Echo 6 Dec. 1/3 Present Prices:—Beef..Aitch-bone 7½d. per lb. 1903 A. Meyer Post-graduate Cookery Bk. 147 Drain the ham, remove the rind and aitch bone, place in a deep baking dish [etc.]. 1960 E. David French Provinc. Cooking 335 What might be termed first-class secondary joints such as topside and the equivalent of our aitchbone. 2001 Homestyle Apr. 110/2 Cool [ham] completely. Remove aitchbone; carve meat into thin slices with a very sharp knife. This entry has been updated (OED Third Edition, September 2012; most recently modified version published online December 2021). < n.1486
随便看	to set at much store to set at naught or nought to set at no price, store or value to set at nothing to set at odds to set at one to set at pawn, to pledge, to wed to set at rest to set at square to set at store to set at the gaze to set at the least to set at variance to set at war to set away to set awork to set back to set back on her heels to set back on his heels to set back the clock to set before to set behind the door to set beside the saddle to set by to set by the ears