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单词 ice-bone
释义

ice-bonen.

Brit. /ˈʌɪsbəʊn/, U.S. /ˈaɪsˌboʊn/
Forms:

α. 1500s ise-bone, 1600s 1800s– ice-bone.

β. 1700s ize-bone.

γ. 1700s–1800s isch-bone, 1800s ische-bone, 1800s ish-bone.

Origin: Probably a borrowing from Dutch. Etymon: Dutch isbeen.
Etymology: Probably < early modern Dutch isbeen, ischbeen (Old Dutch īsbēn , Middle Dutch yschbeen , ysbeen , ysebeen , ysenbeen ; Dutch ijsbeen ) and Middle Low German īschbēn , īsbēn (Old Saxon īsbēn ), with assimilation of the second element to bone n.1 and (in α. forms) of the first element to ice n. Compare also (etymologically unrelated) aitch-bone n., with which the word was associated in later use. With Old Dutch īsbēn and Old Saxon īsbēn compare also Old High German īsbein (German Eisbein ); borrowings are shown by Old Danish ysben (Danish isben ) and Swedish isben (1697 as iissben ). The first element of the compound probably ultimately shows a borrowing of classical Latin ischia (plural) hips (see ischium n.), with later folk-etymological identification with the various cognates of ice n. (perhaps arising from the use of such bones as the runners of ice skates), although the reverse of this has also been argued.The provenance of the form ísbán, cited as Old English by J. Vercoullie Beknopt etymologisch woordenboek der nederlandsche taal (1890) and by Woordenboek der nederlandsche taal (1908) in their etymologies of Dutch ijsbeen, and occasionally by other late 19th and early 20th cent. sources, has not been traced.
Chiefly English regional (now rare).
Esp. in cattle: a bone of the pelvis or haunch; spec. (Cookery) the aitch-bone.
ΘΚΠ
the world > food and drink > food > animals for food > part or joint of animal > [noun] > bones
boneeOE
marrowbonec1387
ice-bone1576
natch-bone1614
pin bone1640
sucking-bone1648
tasting-bone1850
ham-bone1855
1576 Expence Queen's Table in J. Nichols Progresses Queen Elizabeth (1823) II. 8 Ise-bones..2 st...2 d.
1673 J. Ray S. & E. Countrey Words in Coll. Eng. Words 69 Ice-bone, i.e. a Rump of Beef.
1703 R. Thoresby Let. 27 Apr. in J. Ray Corr. (1848) 423 Ize-bone, the huckle-bone, the coxa [Yorksh.].
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.
c1818 Young Woman's Compan. The hind quarter contains the sirloin..and the ish, each, or ash-bone.
a1825 R. Forby Vocab. E. Anglia (1830) Ice-bone, a part of the rump of beef.
1828 W. Carr Dial. Craven (ed. 2) Ice-bone, the pelvis. This is also called the natch or aitch-bone, from which the ice-bone may be corrupted.
1875 W. D. Parish Dict. Sussex Dial. Ice-bone, the edge-bone of beef.
This entry has been updated (OED Third Edition, December 2012; most recently modified version published online March 2022).
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n.1576
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更新时间:2024/12/24 8:07:52