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	porphyrogeniture porphyrogenitus porphyroid porphyroids porphyropsin porphyropsins porphyrous porphyroxine porphyry porphyry chair porphyry chamber porphyry cliff porphyry column porphyry grot porphyry house porphyry hue porphyry knot-horn porphyry knothorn porphyry mortar porphyry red porphyry slab porphyry smooth porphyry stone porphyry stool porphyry-born