Scottish National Dictionary (1700–)
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First published 1974 (SND Vol. IX).
This entry has not been updated since then but may contain minor corrections and revisions.
STAP, n.3, v.3 Also stapp (Jak.), staap.
I. n. A dish consisting of the flesh of fish-heads and cod's liver chopped up and cooked with seasoning (Sh. a.1838 Jam. MSS. XII. 212, 1908 Jak. (1928), 1914 Angus Gl.; Sh., †Cai. 1971). Phr. in stap, in a mashed, churned or broken-up state (Edm., Sh. 1971).Sh. 1891 J. Burgess Rasmie's Büddie 26, 78:
E single haepit plaet ta clean, O liver-heads an stap . . . Boys, dis'll lay da crop in stap, Or feth, da wind is leein.Sh. 1898 Shetland News (20 Aug.):
He [a pig] wis laid da toonmils in staap.Sh. 1932 J. M. E. Saxby Trad. Lore 171:
Stapp is the meat of fish-heads with the livers boiled, carefully mixed with seasoning, baked and served hot.
II. v. To mash, chop up (Sh. 1866 Edm. Gl., 1914 Angus Gl., Sh. 1971).
[Norw. dial. stappa, v., to mash, pound, squeeze, cram, n., a mash, of food, O.N. stappa, to pound, bray in a mortar.]You may wish to vary the format shown below depending on the citation style used.
"Stap n.3, v.3". Dictionary of the Scots Language. 2004. Scottish Language Dictionaries Ltd. Accessed 8 May 2024 <http://www.dsl.ac.uk/entry/snd/stap_n3_v3>
