| 释义 |
cutlet|ˈkʌtlɪt|
Also 8 costelet(te, (9 côtelette).
[a. F. côtelette (formerly costelette, whence 18th c. Eng. form), double dim. of coste, côte (dim. costele) rib. The mod.Eng. spelling suggests that it is a dim. of cut. In menus the French form is frequently used.]
A small piece of meat, generally mutton or veal, in the former case usually cut off the ribs, esp. the smaller ones near the neck, used for broiling, frying, etc.
1706Phillips (ed. Kersey), Cutlets, a Term in Cookery, a dainty Dish made of the short Ribs of a Neck of Mutton. 1727Bradley Fam. Dict. s.v. Filets, Another Way to order Slices of Veal or Cutlets. a1734North Lives I. 95 He desired the company of some..friends to join in a costelet and a sallad at Chattelin's. 1796H. Glasse Cookery v. 45 Take a leg of lamb, cut it in thin cutlets across the grain. 1886G. Allen Maimie's Sake x, See that she..has a nice cutlet and a glass of hock. |