Pottage made by pouring some boiling fluid on meal esp oatmeal and stirring it its known as beef brose liquid brose etc in accordance with the title of this fluid meat broth hot-water etc made use of
- Pottage produced by pouring some boiling liquid on meal (esp. oatmeal), and stirring it. Its called meat brose, liquid brose, etc., in accordance with the title of the fluid (beef broth, heated water, etc.) utilized.
1650s, Scottish, earlier in the day browes, from Old French broez, nominative of broet (13c.) "stew, soup created from meat broth," diminutive of breu, from Medieval Latin brodium, from Old tall German brod "broth" (see broth).
(n.) Pottage produced by pouring some boiling fluid on dinner (esp. oatmeal), and stirring it. Its known as meat brose, water brose, etc., based on the name of this fluid (beef broth, hot water, etc.) used.
What is called Atholl brose is a compound, in equal parts, of whisky and honey (or oatmeal), which was first commonly used in the district for hoarseness and sore throat.