noixn.

Brit.

/nwɑː/, U.S.

/nwɑ/

Inflections: Plural unchanged.

Origin: A borrowing from French. Etymon: French noix.

Etymology: < French noix (1690 in this sense), lit. ‘nut’ (1155 in Old French as nois , noiz ) < classical Latin nux (see nut n.¹).

A piece of veal cut lengthwise from the rump.

ΘΚΠ

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

calf's-foot1620

veal cutlet1728

windpipe sweetbreada1756

noix1845

schnitzel1854

1845 E. Acton Mod. Cookery ix. 254 That part of the fillet [of veal] to which the fat or udder is attached; [Note] Called by them [sc. French cooks] the noix.

1846 A. Soyer Gastron. Regenerator 235 There will be three separate lumps of meat, the largest of which is the noix (or nut).

1893 Encycl. Pract. Cookery II. 699/2 Beat the noix well, trim it to a nice shape, and lard with thin fillets of fat bacon.

1906 A. Filippini Internat. Cook Bk. 162 (heading) Noix of veal, braisée, fermière.

1961 N. Froud et al. tr. P. Montagné & A. Gottschalk Larousse Gastronomique 993/1 The noix of veal is the topside (rump), the fleshy upper part of the leg, cut lengthwise.

1995 Independent (London) (Nexis) 18 Feb. 33 Veal sweetbreads are sold as two distinct cuts. One from the pancreas (stomach or noix), commands the highest price.

This entry has been updated (OED Third Edition, December 2003; most recently modified version published online March 2022).

单词	noix
释义	noixn. Brit. /nwɑː/, U.S. /nwɑ/ Inflections: Plural unchanged. Origin: A borrowing from French. Etymon: French noix. Etymology: < French noix (1690 in this sense), lit. ‘nut’ (1155 in Old French as nois , noiz ) < classical Latin nux (see nut n.¹). A piece of veal cut lengthwise from the rump. ΘΚΠ the world > food and drink > food > animals for food > beef > [noun] > veal > cuts or parts calf's-foot1620 veal cutlet1728 windpipe sweetbreada1756 noix1845 schnitzel1854 1845 E. Acton Mod. Cookery ix. 254 That part of the fillet [of veal] to which the fat or udder is attached; [Note] Called by them [sc. French cooks] the noix. 1846 A. Soyer Gastron. Regenerator 235 There will be three separate lumps of meat, the largest of which is the noix (or nut). 1893 Encycl. Pract. Cookery II. 699/2 Beat the noix well, trim it to a nice shape, and lard with thin fillets of fat bacon. 1906 A. Filippini Internat. Cook Bk. 162 (heading) Noix of veal, braisée, fermière. 1961 N. Froud et al. tr. P. Montagné & A. Gottschalk Larousse Gastronomique 993/1 The noix of veal is the topside (rump), the fleshy upper part of the leg, cut lengthwise. 1995 Independent (London) (Nexis) 18 Feb. 33 Veal sweetbreads are sold as two distinct cuts. One from the pancreas (stomach or noix), commands the highest price. This entry has been updated (OED Third Edition, December 2003; most recently modified version published online March 2022). < n.1845
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