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merrythought

American  
[mer-ee-thawt] / ˈmɛr iˌθɔt /

noun

Chiefly British.
  1. the wishbone or furcula of a fowl.


merrythought British  
/ ˈmɛrɪˌθɔːt /

noun

  1. a less common word for wishbone

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Etymology

Origin of merrythought

First recorded in 1600–10; so called from the custom of pulling the bone apart until it breaks, the person holding the longer (sometimes shorter) piece supposedly marrying first or being granted a wish at the time

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

She shall have the nicest partner, and the best place, and the merrythought all to herself.

From Lady Cassandra by Vaizey, George de Horne, Mrs.

The prime parts of a partridge are the wings, breast, and merrythought; but the bird being small, the two latter are not often divided.

From The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families by Eaton, Mary, fl. 1823-1849

The wings must be taken off in the line a, b, and the merrythought in the line c, d.

From The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families by Eaton, Mary, fl. 1823-1849

Cut off the merrythought in the line f, g, by passing the knife under it towards the neck.

From The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families by Eaton, Mary, fl. 1823-1849

The breast, wings, and merrythought, are the most esteemed; but the leg has a higher flavour.——Partridge.

From The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families by Eaton, Mary, fl. 1823-1849