Brose

POS

Noun

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CIDE DICTIONARY

Brose, n. [CF. Gael. brothas. Cf. Brewis, Broth.].

Pottage made by pouring some boiling liquid on meal (esp. oatmeal), and stirring it. It is called beef brose, water brose, etc., according to the name of the liquid (beef broth, hot water, etc.) used. [1913 Webster]

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OXFORD DICTIONARY

Brose, n. esp. Sc. Cookery a dish of oatmeal with boiling water or milk poured on it.

Etymology

Sc. form of brewis broth: ME f. OF bro(u)ez, ult. f. Gmc

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