Possibly Australian in origin. When someone has "shit on the liver" it usually means they are in a bad mood.
The old folk song "the cane-cutter's lament" has the term in its fourth stanza:
"The cane was bad the cutters were mad
The cook had shit on the liver
And I'll never cut cane for that bastard again
On the banks of the Barron River"
"The cane was bad the cutters were mad
The cook had shit on the liver
And I'll never cut cane for that bastard again
On the banks of the Barron River"
by Big Hugh Ness November 19, 2007
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Related Words
Shit on my tits!
Well, shit on my tits Ronald; Rinsey's pissed on the couch again!
or...
Shit on my fucking titbags, I think Rinsey's having puppies!!!
Well, shit on my tits Ronald; Rinsey's pissed on the couch again!
or...
Shit on my fucking titbags, I think Rinsey's having puppies!!!
by Pearly Secreations October 6, 2006
Get the Shit on my tits! mug.My dad was in the army for 24 years and my mom use to make this for him. I love the stuff. The navy uses chipped beef but I prefer the hamburger version.
Here is an official U.S. Army recipe for SOS:
CREAMED BEEF ON TOAST (SOS)
1/2 lb. ground beef
1/4 tsp. salt
1/4 tsp. pepper
4 tbsp. sifted flour
1 cup evaporated milk
1 cup water
2 tbsp. butter
Brown ground beef in its own fat. Remove excess fat and save for making roux. Season with salt and pepper. To make roux, place 2 tbsp. reserved fat in double broiler or heavy pan. Slowly add sifted flour, stirring constantly over low heat until thoroughly blended. Cook for five minutes. Do not brown. Combine milk and water. Add butter and scald (not burn) in double broiler or heavy pan. Add roux to scalded milk, stirring constantly until thoroughly blended. Add meat mixture and cook about 10 minutes, or until desired consistency. Serve on toast.
Here is an official U.S. Army recipe for SOS:
CREAMED BEEF ON TOAST (SOS)
1/2 lb. ground beef
1/4 tsp. salt
1/4 tsp. pepper
4 tbsp. sifted flour
1 cup evaporated milk
1 cup water
2 tbsp. butter
Brown ground beef in its own fat. Remove excess fat and save for making roux. Season with salt and pepper. To make roux, place 2 tbsp. reserved fat in double broiler or heavy pan. Slowly add sifted flour, stirring constantly over low heat until thoroughly blended. Cook for five minutes. Do not brown. Combine milk and water. Add butter and scald (not burn) in double broiler or heavy pan. Add roux to scalded milk, stirring constantly until thoroughly blended. Add meat mixture and cook about 10 minutes, or until desired consistency. Serve on toast.
by rapsucks1738 March 30, 2007
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