EtymologyA root word of the e/a/o type.
Brose is a Scots word for a dish of oatmeal mixed with water or milk, and eaten with salt and butter. Unlike porridge, brose is not cooked (Davidson 1999).
In the sixteenth century, a mixture of oatmeal and water was carried by shepherds; brose resulted from the agitation of the mixture as they climbed the hills (Hartley 1954). Modern recipes call for boiling water or milk to be mixed into the meal.
Brose could also be made with barley meal, peasemeal, or a mixture of different meals. Other ingredients, such as nettle tops, kale, and swede may be added to the basic brose (Davidson op.cit.).
Atholl brose is an alcoholic variation.