Scottish National Dictionary (1700–)
Hide Quotations Hide Etymology
About this entry:
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 27 Dec 2024 <http://www.dsl.ac.uk/entry/snd/stap_n3_v3>
