brose

[brohz]

noun Scot.

a porridge made by stirring boiling liquid into oatmeal or other meal.

Nearby words

Origin of brose

1400–50; late Middle English broys < Old French broez; see brewis

Related formsbros·y, adjective

Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019

Examples from the Web for brose

The brose was prepared according to directions, and given to the afflicted girl.
The Mysteries of All Nations|James Grant
Mr. Brose saw him, and was on his tracks like a fish-hawk on a herring-gull.
The Strand Magazine, Volume XXVII, Issue 160, April, 1904|Various
And into the house he went and supped two cogies of brose, and swore at the sgalag for noticing that his cheeks were wet.
The Lost Pibroch|Neil Munro
Robby and I live on ‘brose’ to our breakfast, dinner, and supper, but will you just take a cup of milk?
Norman Vallery|W.H.G. Kingston

Potatoes at twelve o'clock—seldom "brose" nowadays—are the staple dinner dish, and the tinned meats have become very popular.
Auld Licht Idylls|J. M. Barrie

British Dictionary definitions for brose

brose

noun

Scot oatmeal or pease porridge, sometimes with butter or fat addedSee also Atholl brose

Word Origin for brose

C13 broys, from Old French broez, from breu broth, of Germanic origin

Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Word Origin and History for brose

brose

1650s, Scottish, earlier browes, from Old French broez, nominative of broet (13c.) "stew, soup made from meat broth," diminutive of breu, from Medieval Latin brodium, from Old High German brod "broth" (see broth).