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Scottish National Dictionary (1700–)

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About this entry:
First published 1960 (SND Vol. V).
This entry has not been updated since then but may contain minor corrections and revisions.

†KEEL, v.3 To skim the floating fat from soup, etc. Now only n.dial. in Eng. Cf. Shakespeare Love's Labour Lost v. ii.Sc. 1826 M. Dods Manual ii. 6:
At any rate, the pot may be keeled to enrich the water in which the greens are boiled, without any loss of pot liquor for soup.

[Lit. “to cool (boiling soup, etc.) by skimming.” O.Sc. keyle, to cool, a.1400, O.E. cǣlan, id.]

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