▪ I. brose
(brəʊz)
[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.
| 1657 S. Colvil Whigs Supplic. (1751) 21 A bag which kept his meal for brose. 1792 Burns Deuk's dang o'er, &c. ii, I've seen the day ye butter'd my brose. 1816 Scott Old Mort. xxi, ‘Whiles—at brose-time’, answered the..damsel. 1828 ― F.M. Perth xvi, The citizens had gorged themselves upon pancakes fried in lard, and brose, or brewis. 1829 Cunningham Magic Bridle, Annivers. 137 His favourite spring was brose and butter. |
b. pease brose: a similar preparation of peasemeal. Athole brose: a mixture of whiskey and honey.
| 1818 Scott Hrt. Midl. xlviii, His morning draught of Athole brose. a 1840 Neil Gow's Farew., For e'er since he wore the tartan hose He dearly liket Athole brose. |
▪ II. brose
obs. form of bruise.