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.
TAIVER, n.2, v.2 Also ta(e)ver; taffer; taaver (Ork.). [′tevər, ′tɛvər; Ork. + ′tɑ:vər]
I. n. In pl.: rags, tatters, shreds, small bits (Ork. 1929 Marw.; I.Sc. 1972); freq. of meat, in phr. boiled to taivers, over-cooked, boiled to shreds (Fif. 1808 Jam.).Sc. 1759 E. Cleland Cookery 6:
To make Soup de Saute the French way. Boil a Hough of Beef to Tavers on a very slow fire.Ayr. 1822 Galt Steam-Boat xii.:
They boil the meat to tavers.Fif. 1846 W. Tennant Muckomachy 58:
But doubt, they'd dung themsels to taivers.Fif. 1882 J. Hutton Poet. Musings 41:
Fine boiled greens, boiled to taffers.Ork. 1930:
The whalp's taered me goon in taevers.
II. v. In ppl.adj. taivert, -ed, boiled to shreds (s.Sc. 1825 Jam.).
[Prob. of Scand. orig. Cf. Swed. dial. tavra, fibres, Norw. dial. tave, rag, piece of torn cloth, Dan. tave, fibre, shred, fragment of hair, wool, etc.]You may wish to vary the format shown below depending on the citation style used.
"Taiver n.2, v.2". Dictionary of the Scots Language. 2004. Scottish Language Dictionaries Ltd. Accessed 22 Nov 2024 <http://www.dsl.ac.uk/entry/snd/taiver_n2_v2>
