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v. gallons of mete oyle

Talk about period recipes & ingredients

v. gallons of mete oyle

Postby tudorcook » Fri Apr 15, 2011 12:36 pm

mete oyle?

dripping perhaps? It's in the Lestrange of Hunstanton privy purse accounts from 1520 (valued at 6s 8d for the 5 gallons)

anyone come across this before?
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Re: v. gallons of mete oyle

Postby tudorcook » Mon May 09, 2011 11:25 pm

tudorcook wrote:
anyone come across this before?



I'll take that as a no then.

time for more reading me thinks!
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Re: v. gallons of mete oyle

Postby Captain Reech » Tue May 17, 2011 11:31 am

Reading it a Meat oil that's exactly what I thought it was but I'll have a dig as well, if there's another meaning it would be interesting.
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Re: v. gallons of mete oyle

Postby Captain Reech » Tue May 17, 2011 11:44 am

A quicke search of middle english sources would either make this 'Meat Oil' as suggested or possibly 'Measured' oil (the only other definition for 'Mete') What 'Measured' oil would be I can't suggest but interestingly most of the references to fat from a beast refer to it as 'grece' (presume Grease) rather than oil.
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Re: v. gallons of mete oyle

Postby Daniel » Tue May 17, 2011 12:01 pm

Could it possibly be meet, as in fitting or appropriate? What's the context?


EDIT Ah, no, rereading the original post, that wouldn't really make sense. never mind
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Re: v. gallons of mete oyle

Postby Captain Reech » Tue May 17, 2011 12:43 pm

I don't know if you could discount that definition Daniel, "Meet" as in "fitting or good" would work if the writer was attempting to suggest that the oil was of good quality but I'm still inclined to agree with the original supposition as the term "Mete" for Meat or flesh is a common spelling.
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Re: v. gallons of mete oyle

Postby tudorcook » Tue May 17, 2011 1:21 pm

thanks for the suggestions guys, some alternatives to weigh up, though I think I'm leaning more to it being a dripping of some sort than anything else.

will have to keep an eye out for more mentions to see if it appears in a better context
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Re: v. gallons of mete oyle

Postby TerryL » Tue May 17, 2011 3:04 pm

tudorcook wrote:thanks for the suggestions guys, some alternatives to weigh up, though I think I'm leaning more to it being a dripping of some sort than anything else.

will have to keep an eye out for more mentions to see if it appears in a better context


If it's the "oyle" bit that's the slippery point, is there any meat juices / fat that doesn't congeal at room temps? and so might be talked of as "oyle" rathere than "grece".

Or is this a case like "fish on Fridays" where the definition of "fish" can be a bit elastic, so "oyle" could likewise be elastic (with the appropriate papal dispensation).


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Re: v. gallons of mete oyle

Postby Daniel » Fri May 20, 2011 5:01 am

If it's the "oyle" bit that's the slippery point, is there any meat juices / fat that doesn't congeal at room temps? and so might be talked of as "oyle" rathere than "grece".

Or is this a case like "fish on Fridays" where the definition of "fish" can be a bit elastic, so "oyle" could likewise be elastic (with the appropriate papal dispensation).


Disclaimer: I am not a historian or a cook, but I do like to stir a good pot of discussion


Well, in the 19th cent, there were lamps that burned "lard oil" that used a liquid fat that was (I believe) pressed from lard somehow...
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Re: v. gallons of mete oyle

Postby Sophia » Wed Nov 02, 2011 7:56 pm

In a warm kitchen poultry fat (i.e. goose, chicken and duck fat) will not set - you have to put it somewhere cold to get it to set solid. Once it has set if it is kept at room temperature then you will get a mix of granular fat and oil, similar to the texture of olive oil that has been put in the fridge or kept in an old fashioned cold larder. It has to be very warm for beef, mutton, lamb or venison fat to behave the same way!

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