Scottish National Dictionary (1700–)
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First published 1956 (SND Vol. IV).
This entry has not been updated since then but may contain minor corrections and revisions.
FRIAR, n. Sc. combs.: †1. friar's chicken, a kind of broth made with veal and chicken and with beaten eggs added; “a dish invented by that luxurious body of men” (Sc. 1782 J. Sinclair Ob. Sc. Dial. 150; 1850 Mrs Dalgairns Cookery 60). Also in corrupt form fried chicken (Sinclair); 2. friar-skate, the sharp-nosed ray, Raja marginata (Lth. 1811 Wernerian Soc. Trans. I. 553). For Sc. forms see Freer.1. Sc. 1773 J. Boswell Tour to Hebr. (1936) 120:
We had for supper . . . a dish called fried chicken or something like it.Sc. 1776 E. Topham Letters from Edb. 161:
Three other dishes which are common in the country, Cabbieclow, Barley-broth and Friars-chicken . . . Chicken cut into small pieces, and boiled with parsley, cinnamon, and eggs, in strong beef soup.Sc. 1816 Scott O. Mortality xxiv.:
My lady-in-waiting shall make some friar's chicken, or something very light.2. Lth. 1810 Scots Mag. (July) 485:
They are found in deep water, frequently near a sunk rock, . . . situated a little to the westward of Inchkeith. . . . They are more generally known by the name of Friar-skate.
