▪ I. † tild Obs.
Forms: 4 tyle, 5 tyll, tilde, tylde, 5–6 tyld.
[In 14–15th c. tyle, tyll, app. a. OF. tille a piece or portion: cf. une tille de son bacon (12th c.), tille de lart (14th c. in Godef.).]
Each of the four cuts or portions into which a quarter of beef may be divided.
| 1342–3 Durh. Acc. Rolls (Surtees) I. 38 In j quart. carn. Bou' recent. et ij tyles et j carcos. porc. 1417 Ibid. 55 In v Carcass. j qart. et j tyld Carn. bov. c 1420 Ibid. 56 In iiij carcas ij tyll bov. sals. 1514–15 Earl Northumberland's Househ. Bk. (1770) 135 There shal be strikkyn of every Carcass of Beef lxiiij Stroks, whiche is..after iiij Tilde in every Quarter and after iiij Stroks in every Tylde. |
▪ II. tild, -e
var. teld n. and v. Obs.; obs. f. tile.