brose

From the Doric dialect of North East Scotland, from earlier browes, from Old French broez, nominative of broet (“stew, soup made from meat broth”) (French brouet) diminutive of breu, from Medieval Latin brodium, from Proto-Germanic *bruþą (“broth”). See broth.

brose (usually uncountable, plural broses)

1. (Scotland) Oatmeal mixed with boiling water or milk.
   • 1836 Joanna Baillie Witchcraft, Act 1

     I had not far to seek for him: he stood waiting in the passage, for the cooling of his brose.

• Athole brose
• brosy, brosey
• brosy-faced

• brose, American Encyclopedic Dictionary, by Robert Hunter, John Alfred Williams, Sidney John Hervon Herrtage, 1897.

• Bores, Boers, sober, Serob, Serbo-, robes, Sober, Obers, bores, Boser, Beros

• broas

Unclear, but possibly deriving from Early Scots bruis, cognate with Middle English browes, possibly from Old French broez, nominative of broet (“stew, soup made from meat broth”) (modern French brouet) diminutive of breu, from Medieval Latin brodium, from Frankish *broþ. See English broth.

brose (plural broses)

1. A dish of meal (usually oatmeal, sometimes peasemeal, beremeal, or a combination of meals) made with boiling water or hot milk, which sometimes includes additions such as salt, skimmed fat from broth, or kail.

• birse-brose (brose with whisky added as an ingredient)
• brose-bicker (a wooden vessel for brose)
• kail-brose (brose with kail added)
• querny-brose (brose made from roughly-ground meal)