Scottish National Dictionary (1700–)
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First published 1960 (SND Vol. V).
This entry has not been updated since then but may contain minor corrections and revisions.
JAUDIE, n. Also jadie. [′dʒǫ:di]
1. The stomach of a pig or sheep, frequently used as a haggis bag or for a pudding (Rxb. 1923 Watson W.-B., obsol.; Fif., Knr. 1959). Also comb. jaudie-bag (Bwk. 1942 Wettstein). Also humorously of human beings, to rax one's jaudie, to strain or exert oneself unduly (Fif. 1959).Rxb. 1825 Jam.:
Several superstitious ideas prevail among the vulgar with respect to the jaudie. . . . The black spot, with which this stomach is marked, is carefully avoided. . . . The thief is afraid to touch it; the glutton also, though ever so hungry.s.Sc. c.1830 Proc. Bwk. Nat. Club (1916) 103:
Young maids should beware of eating the black spot of a sow's jadie (stomach).Rxb.5 1943:
When a sheep was killed, it was an old custom to take the “jaudie” and fill it with a mixture of suet and oatmeal; the resulting pudding was something like a white pudding, and could be eaten hot or cold.
2. An oatmeal pudding made therein (Lth., s.Sc. 1808 Jam.; Ags.18 1948, jaudie(-puddin)); a haggis (Fif. 1959). See also Bloody-Jaudie.Rxb. 1802 R. Sibbald Chron. Sc. Poet. Gl.:
Jaudie, a pudding of oat-meal, and hogs lard, with onions and pepper, inclosed in a sow's stomach; formerly used as a supper dish at entertainments given by the country people on Fastrens Even.
3. Fig. A corpulent person (Rxb. 1923 Watson W.-B.).
[A dim. form of Jadden, id., q.v.; cf. O.Fr. chaudun, tripes, and Chaud, Chaddy-guts. The forms chawdy and jawdy are found in n.Eng. dials.]
