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brose

American  
[brohz] / broʊz /

noun

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


brose British  
/ brəʊz /

noun

  1. oatmeal or pease porridge, sometimes with butter or fat added See also Atholl brose

"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

Other Word Forms

Etymology

Origin of brose

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

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

“It’s brose; just let it sop While you’re hiking; it’ll mix and you can eat it when you stop.”

From Washington Post Jul. 21, 2022

He bought some and then later, as he choked down every drop, He learned a brose by any name is still a bag of slop!

From Washington Post Jul. 21, 2022

I can warrant that one lives simply while he takes the treatment; sometimes on a crust of bread and a bowl of brose, sometimes on water from the burn, never does one dine over-richly.”

From A Daughter of Raasay A Tale of the '45 by Travis, Stuart

"What's that?" said he, "for the bowl of brose that I had at supper-time wasna' very big."

From The Scottish Fairy Book by Grierson, Elizabeth Wilson

The noun brosier, as Mr. Wilbraham indicates, seems to be derived from the old word brose, or, as we now say, bruise.

From Notes and Queries, Number 33, June 15, 1850 by Various

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