Scottish National Dictionary (1700–)

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KITCHEN, n., v. Also kitshen, kitchin(g), kitcheen; ketchin (Sh. 1899 Shetland News (22 April)), keetchin (Rxb. 1925 E. C. Smith Mang Howes 9), keetshin. [′kɪtʃɪn, ′kɛt-, Sh., Rxb. + ′kit-]

I. n. 1. = Eng. kitchen, in combs.: (1) kitchen-fee, kitcheen-fei, roast fat, dripping, formerly the perquisite of the cook in a large establishment, who was allowed to sell it and keep the proceeds (Sc. 1887 Jam.; Per., Fif., Lth. 1915–26 Wilson; Bwk. 1942 Wettstein; Fif., m.Lth., Rnf., Slk. 1960). Cf. Fee, n.1 Obs. in Eng.; †(2) kitchen work, kitchen utensils. (1) Sc. 1759  E. Cleland Cookery 122:
To make Apple Fritters . . . Any Kitchen-fee that is sweet and clean will fry them.
m.Lth. 1812  P. Forbes Poems 43:
An ounce of tea, some kitchen fee.
Sc. 1824  Scott St. Ronan's W. ii.:
A wee bit of the diet-loaf, raised wi' my ain fresh butter . . . and no wi' greasy kitchen-fee.
Ayr. 1912  G. Cunningham Verse 46:
A bit o' roast drippin', ca'd then kitchen fee.
Arg. 1914  N. Munro New Road xxx.:
“What's this great parade of candles?” . . . “We're rendering the very kitchen-fee.”
Rxb. 1927  E. C. Smith Braid Haaick 13:
Kitcheen-fei was especially used when “stoavin taatihs.”
(2) Edb. 1726  Edb. Ev. Courant (1–2 Aug.):
Several other sorts of Houshold Furniture, such as Tables, Chairs, Glasses, Sconces, Beds and Bed-cloaths, with several Kitchen work.

2. Anything eaten or drunk along with plain food such as bread or potatoes, to give a relish or savour (Ayr. 1811 W. Aiton Agric. Ayr. 692; Lth. 1825 Jam.; Slk.1 1929; Uls. 1953 Traynor), an appetiser, a condiment; in later usage, something savoury for tea, the cooked dish in high tea. Also attrib. and fig. Gen. (exc. n.)Sc. Found in n.Eng. dial. See also Kitchie, n., 2. Sc. 1721  J. Kelly Proverbs 127:
Whatever [we] eat with Bread, or take to make course Meat go down, we call Kitchin, as Butter to Bread, and Milk to stir about, etc.
Edb. 1731  Bk. Old Edb. Club XVII. 71:
[Pottage] to which adding twenty four half mutchkins Two penny ale which is reckoned sufficient kitchin for breakfast to said 24 Persons at ¼d per half-mutchkin.
Ayr. 1787  Burns Letters (Ferguson) No. 130:
The cats like kitchen; The dogs like broo.
Mry. 1795  Stat. Acc.1 XIV. 401:
The cottagers and poorer sort of the people have not always what is called kitchen, that is, milk or beer, to their meals.
Sc. a.1814  J. Ramsay Scot. and Scotsmen (1888) II. 203:
When there was no flesh, kitchen of one kind or other was given after the kail — that is, either butter, cheese, eggs, herrings, and sometimes raw onions, which were annually imported from Flanders.
Sc. 1821  Scott Pirate xi.:
A hungry heart wad scarce seek better kitchen to a barley scone, than just to waft it in the reek that's rising out of yon lums.
Sc. 1831  Wilson Noctes Amb. (1855) III. 293:
Catchup's gran kitchen for a' kinds o' flesh, fish, and fule.
Uls. 1875  D. Herbison Children of Year 134:
When Hawkie's dry, And every ither kitchen's dear.
Abd. 1877  W. Alexander Rural Life 55:
Permitting no malt liquor in their families but merely as kitchen (that is as a nourishing and palatable addition) to bread or dry food where milk cannot be had.
Ork. 1880  Dennison Sketch-Bk. 129:
A aire o' lempit breu — For kitchen wi' reuthy breid to deu.
Kcb. 1893  Crockett Raiders ii.:
The content to be doing wi' little, an the saving salt o' honour to be kitchen to your piece.
Sh. 1914  Old-Lore Misc. VII. ii. 72:
K'nockit corn (groats) was boiled with kail and a morsel of pork as “keetchin”.
Rnf. 1927  J. H. Bone Loud-speaker 28:
We'll hae a bit kitchen fur supper.
Ags. 1930  A. Kennedy Orra Boughs ii.:
A tea with ham and eggs for “kitchen”.

Hence kitchenless, lacking anything that will give a relish or savour (Fif. 1895 G. Setoun Sunshine and Haar 143; Sh. 1960). Sc. 1847  R. Chambers Pop. Rhymes 206:
“I coft a sheepie's head, my winsome, Winsome lady.” “'Twas a sign ye warna kitchenless.”
Sh. 1899  J. Spence Folk-Lore 205:
It was indeed hard for a mother to set her bairns round a “kitchenless” pot, hence the least seasoning was matter of thankfulness.

3. Fig. Perquisites of food, esp. those given to farm-servants and female servants (Sc. 1887 Jam., Add.; Lnk. 1890; Slg., Gall. 1942), a money-allowance given in lieu of such perquisites. Comb.: †kitchen-money, id. Sc. 1750  Atholl MSS.:
A Cows Grass or a Shilling per week throw all the year (for Kitchin or for Milk).
Fif. 1794  R. Beatson Agric. Fife 16:
A ploughman or carter has per annum, from ¥6 to ¥8 Sterling, six and a half bolls of oat-meal, 6d. per week for sap or kitchen money.
Lth. 1795  Stat. Acc.1 I. 218:
Kitchen is an allowance instead of milk, butter, small beer, and some articles of less value.
Knr. 1814  P. Graham Agric. Knr. 140:
When the servants are married, and reside in their own houses, they receive . . . 30s. per annum for what is called kitchen, with sometimes a few coals driven.
Peb. 1845  Stat. Acc.2 III. 141:
Victuals in the house, or living meal and kitchen money yearly.

4. A tea-urn (Sc. 1787 J. Beattie Scoticisms 49), gen. in comb. tea-kitchen. Also in n.Eng. dial. Sc. 1772  Edb. Ev. Courant (3 Feb.):
Hand candlesticks, tea kitchens and plate warmers.
Abd. 1778  Aberdeen Jnl. (4 May):
Tea Kitchens and Coffee Pots. and other Japanned Goods.
Ayr. 1826  Galt Last of Lairds xxvi.:
Before the kitchen, anglice tea-urn. was brought in.

II. v. 1. To give a relish or flavour to, to season (Dmf.3 c.1920; Lnk. 1928 W. C. Fraser Yelpin' Stane 68; Fif.10 1942; Uls. 1953 Traynor; Sh., Abd., Ags., Per., Gall., s.Sc. 1960). See also Kitchie, v. Sc. 1721  Ramsay Poems (S.T.S.) I. 244:
For me I can be well content To eat my Bannock on the Bent, And kitchen't wi' fresh Air.
Ayr. 1786  Burns Scotch Drink vii.:
His wee drap parritch, or his bread, Thou kitchens fine.
Sc. 1820  Blackwood's Mag. (July) 379:
Here's some ewe milk cheese . . . fatter or feller never kitchened an honest man's cake.
Sh. 1836  Gentleman's Mag. II. 593:
Plentie o' spaarls ta keetshin dee grual.
Sc. 1936  J. G. Horne Flooer o' Ling 67:
Crack aicht fresh eggs intill a crock, Wi fine sma saut to kitchin.

2. To make (something) go far or spin out, to be economical with, to use sparingly as kitchen (Slk. 1825 Jam.; Uls. 1880 Patterson Gl.; m.Dmf. c.1920; Uls. 1953 Traynor; Sh., s.Sc. 1960). Also in n.Eng. dial. Sc. 1721  J. Kelly Proverbs 228:
Kitchin well is come to the Town. Spoken by Mothers to their Children, when they would have them spare what they give them to their Bread; for they have no more to give them.
Sc. 1835  Wilson's Tales of the Borders I. 252:
When the king and his courtiers were retiring to sit down to their wine, and their feasts o' fat things, and his poor half-hungered soldiers to kitchen out a broken biscuit, or a piece o' bare bannock.
Slk. 1960  :
Ye maun kitchen your meat tae your brose, i.e. cut your coat according to your cloth.

[O.Sc. keching, a.1428, kechyne, 1400, kitchen, an allowance of kitchen food given as provisions; something taken as a relish with plainer food, c.1577; kechenfee, 1494, dripping.]

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"Kitchen n., v.". Dictionary of the Scots Language. 2004. Scottish Language Dictionaries Ltd. Accessed 15 Dec 2017 <http://www.dsl.ac.uk/entry/snd/kitchen>

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