An Etymological Dictionary of the Scottish Language / in which the words are explained in their different senses, authorized by the names of the writers by whom they are used, or the titles of the works in which they occur, and deduced from their originals

by John Jamieson

BRISKET, BISKET, s. The breast, S.
Morison.

Fr. brichet, id. Perhaps we have the origin of the word in Isl. briosk, Sw. brusk, gristle. The word in E. denotes "the breast of an animal." It bears this sense also in S., and is sometimes corr. called briskin.

BRISMAK, s. The name given to Torsk, our Tusk, in Shetland.

BRISSAL, adj. Brittle. Gl. Sibb.

Alem. bruzzi, fragilitas; Otfrid. Fr. bresiller, rompre, briser, mettre en pièces; Gl. Roquefort.

BRISSEL-COCK, s. Apparently the turkey-cock.
Pitscottie.

Denominated perhaps from its rough and bristly appearance; or q. Brasil-cock, as, according to Pennant, the turkey was unknown to the old world before the discovery of America. "The first birds of this kind," he supposes, "must have been brought from Mexico."

To BRISSLE, v. a. To broil, &c.
V. [Birsle].

To BRIST, BRYST, s. To burst.
Wyntown.

Isl. brest-a, Dan. brist-er, frangi, rumpi, cum fragore (crepitu) dissilire.