[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. 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. Ibid. (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 pease-meal. 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.
