ice-bone Chiefly dial.
(ˈaɪsbəʊn)
Forms: 6– ise-, 7– ice-, 8 ize-, 9 isch-, ische-bone.
[Known from 16th c.: corresponds to OLG. îsbên, MDu. ise-been (ys-, ysch-, yse-been), in Kilian is-, isch-been, MDu. ijsbeen; MLG. îsch-, îsbên, LG. îsbên, whence mod.G. eisbein (Henisch 1616), Da., Sw. iisben, isben; the os pubis or share-bone.
The OE. {iacu}sbán, cited in some Ger. and Du. Dictionaries, appears to be unverified; but the OLG. word is given from a Bodl. Virgil Gloss (10th c. MS.) by Gallée, OS. Texts 166: ‘clunis isben uel arsbelli’. Kilian explains Du. isbeen, ischbeen as ‘ischia, coxendix, os inferius circa nates; et os pubis, os pectinis’.]
The share-bone (or perh. some other bone of the pelvis or haunch); in Cookery, the aitch-bone.
| 1576 Exp. Queen's Table in Nichols Progr. (1823) II. 8 Ise-bones..2 st...2 d. 1691 Ray S. & E. Country Wds., Ice⁓bone, a rump of beef (Norf.). 1703 Thoresby Let. to Ray, Ize-bone, the huckle-bone, the coxa (Yorksh.). c 1818 Yng. Woman's Compan., The hind quarter contains the sirloin..and the ish, each, or ash-bone. a 1825 Forby Voc. E. Anglia, Ice-bone, a part of the rump of beef. 1828 Craven Dial., Ice-bone, the pelvis. This is also called the natch or aitch-bone, from which the ice-bone may be corrupted. 1875 Parish Sussex Gloss., Ice-bone, the edge-bone of beef. |