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Brose. World English Historical Dictionary

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Brose. World English Historical Dictionary Dictionary Biographies Literary Criticism Welcome Terms of Service ⧏ Previous Next ⧐ Contents Slice Contents Key Bibliographic Record Murray’s New English Dictionary. 1888, rev. 2024. Brose [mod.Sc. form of earlier browes, BROWIS, OFr. broez. Often treated as a plural, like porridge, broth, etc.; in this case partly at least from the sound of final -s (-z).] A dish made by pouring boiling water (or milk) on oatmeal (or oat-cake) seasoned with salt and butter. Hence brose-meal, brose-time, etc.

1 1657.  Colvil, Whigs Supplic. (1751), 21. A bag which kept his meal for brose.

2 1792.  Burns, Deuk’s dang o’er, &c. ii. I’ve seen the day ye butter’d my brose.

3 1816.  Scott, Old Mort., xxi. ‘Whiles—at brose-time,’ answered the … damsel. Ibid. (1828), F. M. Perth, xvi. The citizens had gorged themselves upon pancakes fried in lard, and brose, or brewis.

4 1829.  Cunningham, Magic Bridle, Annivers., 137. His favourite spring was brose and butter.

5   b.  Pease brose: a similar preparation of pease-meal. Athole brose: a mixture of whiskey and honey.

6 1818.  Scott, Hrt. Midl., xlviii. His morning draught of Athole brose.

7 a. 1840.  Neil Gow’s Farew. For e’er since he wore the tartan hose He dearly liket Athole brose.

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