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. Ibid. (1417), 55. In v Carcass. j qart. et j tyld Carn. bov. Ibid. (c. 1420), 56. In iiij carcas ij tyll bov. sals.
1514–5. 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.
