† tildn.

Forms: Middle English tyle, Middle English tyll, tilde, tylde, Middle English–1500s tyld.

Etymology: In 14–15th cent. tyle, tyll, apparently < Old French tille a piece or portion: compare une tille de son bacon (12th cent.), tille de lart (14th cent. in Godefroy).

Obsolete.

Each of the four cuts or portions into which a quarter of beef may be divided.

ΘΠ

the world > food and drink > food > animals for food > beef > [noun] > other cuts or parts

tild1342

ox foota1398

oxtaila1425

neat's foot?c1450

beef-flick1462

sticking piece1469

ox-tonguea1475

aitch-bone1486

fore-crop?1523

sirloin1525

mouse-piece1530

ox-cheek1592

neat's tongue1600

clod1601

sticking place1601

skink1631

neck beef1640

round1660

ox-heart1677

runner1688

sticking draught1688

brisket-beef1697

griskin1699

sey1719

chuck1723

shin1736

gravy beef1747

baron of beef1755

prime rib1759

rump and dozen1778

mouse buttock1818

slifta1825

nine holes1825

spauld-piece1828

trembling-piece1833

shoulder-lyar1844

butt1845

plate1854

plate-rand1854

undercut1859

silver-side1861

bed1864

wing rib1883

roll1884

strip-loin1884

hind1892

topside1896

rib-eye1926

buttock meat1966

onglet1982

1342–3 in J. T. Fowler Extracts Acct. Rolls Abbey of Durham (1898) I. 38 In j quarter carn. Bov. recent. et 2 tykes [sic] et 1 carcos. porc.

1417 in J. T. Fowler Extracts Acct. Rolls Abbey of Durham (1898) I. 55 In v carcass, 1 q^art. et 1 tyld Carn. bov.

c1420 in J. T. Fowler Extracts Acct. Rolls Abbey of Durham (1898) I. 56 In 4 carcas 2 tyll bov. sals.

?a1527 in Regulations & Establishm. Househ. Earl of Northumberland (1905) 134 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.

This entry has not yet been fully updated (first published 1912; most recently modified version published online December 2020).

单词	tild
释义	† tildn. Forms: Middle English tyle, Middle English tyll, tilde, tylde, Middle English–1500s tyld. Etymology: In 14–15th cent. tyle, tyll, apparently < Old French tille a piece or portion: compare une tille de son bacon (12th cent.), tille de lart (14th cent. in Godefroy). Obsolete. Each of the four cuts or portions into which a quarter of beef may be divided. ΘΠ the world > food and drink > food > animals for food > beef > [noun] > other cuts or parts tild1342 ox foota1398 oxtaila1425 neat's foot?c1450 beef-flick1462 sticking piece1469 ox-tonguea1475 aitch-bone1486 fore-crop?1523 sirloin1525 mouse-piece1530 ox-cheek1592 neat's tongue1600 clod1601 sticking place1601 skink1631 neck beef1640 round1660 ox-heart1677 runner1688 sticking draught1688 brisket-beef1697 griskin1699 sey1719 chuck1723 shin1736 gravy beef1747 baron of beef1755 prime rib1759 rump and dozen1778 mouse buttock1818 slifta1825 nine holes1825 spauld-piece1828 trembling-piece1833 shoulder-lyar1844 butt1845 plate1854 plate-rand1854 undercut1859 silver-side1861 bed1864 wing rib1883 roll1884 strip-loin1884 hind1892 topside1896 rib-eye1926 buttock meat1966 onglet1982 1342–3 in J. T. Fowler Extracts Acct. Rolls Abbey of Durham (1898) I. 38 In j quarter carn. Bov. recent. et 2 tykes [sic] et 1 carcos. porc. 1417 in J. T. Fowler Extracts Acct. Rolls Abbey of Durham (1898) I. 55 In v carcass, 1 q^art. et 1 tyld Carn. bov. c1420 in J. T. Fowler Extracts Acct. Rolls Abbey of Durham (1898) I. 56 In 4 carcas 2 tyll bov. sals. ?a1527 in Regulations & Establishm. Househ. Earl of Northumberland (1905) 134 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. This entry has not yet been fully updated (first published 1912; most recently modified version published online December 2020). > see also also refers to : † teldtildv. < n.1342 see also
随便看	day-to-day day-to-dayness day-to-days day-trade day-tripping day-water day-wearied dayage dayak dayaks dayal dayal bird dayal grackle dayal thrush dayan dayappearing daybeam daybed daybeds daybefore daybell dayberry daybill dayblush dayboat

† tildn.

> see also