Brose

Brose is a Scots word for a dish of oatmeal mixed with water or milk, and eaten with salt and butter. Unlike porridge, brose is not cooked (Davidson 1999).

In the sixteenth century, a mixture of oatmeal and water was carried by shepherds; brose resulted from the agitation of the mixture as they climbed the hills (Hartley 1954). Modern recipes call for boiling water or milk to be mixed into the meal.

Brose could also be made with barley meal, peasemeal, or a mixture of different meals. Other ingredients, such as nettle tops, kale, and swede may be added to the basic brose (Davidson "op.cit.").

Atholl brose is an alcoholic variation.

References

* cite book
last = Hartley
first = Dorothy
authorlink =
coauthors =
title = Food in England
publisher = MacDonald
date = 1954
location = London
pages = 676
url =
doi =
id =

* cite book
last = Davidson
first = Alan
authorlink = Alan Davidson (food writer)
coauthors =
title = The Oxford Companion to Food
publisher = Oxford University Press
date = 1999
location = Oxford, New York
pages = xix + 892
url =
doi =
id = ISBN 0-19-211579-0


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  • Brose — 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 …   The Collaborative International Dictionary of English

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