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 5 May 2024 <http://www.dsl.ac.uk/entry/snd/taiver_n2_v2>
