Knuckle of veal
Knuckle Knuc"kle, n. [OE. knokel, knokil, AS. cuncel; akin to D. knokkel, OFries. knokele, knokle, G. kn["o]chel, Sw. knoge, Dan. knokkel, G. knochen bone, and perh. to E. knock.] 1. The joint of a finger, particularly when made prominent by the closing of the fingers. --Davenant. [1913 Webster]

2. The kneejoint, or middle joint, of either leg of a quadruped, especially of a calf; -- formerly used of the kneejoint of a human being. [1913 Webster]

With weary knuckles on thy brim she kneeled sadly down. --Golding. [1913 Webster]

3. The joint of a plant. [Obs.] --Bacon. [1913 Webster]

4. (Mech.) The joining parts of a hinge through which the pin or rivet passes; a knuckle joint. [1913 Webster]

5. (Shipbuilding) A convex portion of a vessel's figure where a sudden change of shape occurs, as in a canal boat, where a nearly vertical side joins a nearly flat bottom. [1913 Webster]

6. A contrivance, usually of brass or iron, and furnished with points, worn to protect the hand, to add force to a blow, and to disfigure the person struck; -- called also {knuckle duster}, {knuckles} or {brass knuckles}. [Slang.] [1913 Webster]

{Knuckle joint} (Mach.), a hinge joint, in which a projection with an eye, on one piece, enters a jaw between two corresponding projections with eyes, on another piece, and is retained by a pin which passes through the eyes and forms the pivot.

{Knuckle of veal} (Cookery), the lower part of a leg of veal, from the line of the body to the knuckle. [1913 Webster]


The Collaborative International Dictionary of English. 2000.

Look at other dictionaries:

  • Knuckle — Knuc kle, n. [OE. knokel, knokil, AS. cuncel; akin to D. knokkel, OFries. knokele, knokle, G. kn[ o]chel, Sw. knoge, Dan. knokkel, G. knochen bone, and perh. to E. knock.] 1. The joint of a finger, particularly when made prominent by the closing… …   The Collaborative International Dictionary of English

  • knuckle duster — Knuckle Knuc kle, n. [OE. knokel, knokil, AS. cuncel; akin to D. knokkel, OFries. knokele, knokle, G. kn[ o]chel, Sw. knoge, Dan. knokkel, G. knochen bone, and perh. to E. knock.] 1. The joint of a finger, particularly when made prominent by the… …   The Collaborative International Dictionary of English

  • Knuckle joint — Knuckle Knuc kle, n. [OE. knokel, knokil, AS. cuncel; akin to D. knokkel, OFries. knokele, knokle, G. kn[ o]chel, Sw. knoge, Dan. knokkel, G. knochen bone, and perh. to E. knock.] 1. The joint of a finger, particularly when made prominent by the… …   The Collaborative International Dictionary of English

  • brass knuckles — Knuckle Knuc kle, n. [OE. knokel, knokil, AS. cuncel; akin to D. knokkel, OFries. knokele, knokle, G. kn[ o]chel, Sw. knoge, Dan. knokkel, G. knochen bone, and perh. to E. knock.] 1. The joint of a finger, particularly when made prominent by the… …   The Collaborative International Dictionary of English

  • knuckles — Knuckle Knuc kle, n. [OE. knokel, knokil, AS. cuncel; akin to D. knokkel, OFries. knokele, knokle, G. kn[ o]chel, Sw. knoge, Dan. knokkel, G. knochen bone, and perh. to E. knock.] 1. The joint of a finger, particularly when made prominent by the… …   The Collaborative International Dictionary of English

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  • Potée — A Potée is a French culinary term which, in general, refers to all preparations cooked in an earthenware pot. More specifically, it refers to a soup or stew made of pork and vegetables, most frequently, cabbage and potatoes of which Choucroute is …   Wikipedia

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