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.
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   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.
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            With weary knuckles on thy brim she kneeled sadly
            down.                                 --Golding.
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   3. The joint of a plant. [Obs.] --Bacon.
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   4. (Mech.) The joining parts of a hinge through which the pin
      or rivet passes; a knuckle joint.
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   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.
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   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.]
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   {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.
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