[go: up one dir, main page]

See also: Brose

English

edit

Etymology

edit

From the Doric dialect of North East Scotland, from earlier browes, from Old French broez, nominative of broet (stew, soup made from meat broth) (French brouet) diminutive of breu, from Medieval Latin brodium, from Proto-Germanic *bruþą (broth). See broth.

Noun

edit

brose (usually uncountable, plural broses)

  1. (Scotland) Oatmeal mixed with boiling water or milk.
    • 1836 Joanna Baillie Witchcraft, Act 1
      I had not far to seek for him: he stood waiting in the passage, for the cooling of his brose.

Derived terms

edit

References

edit
  • brose, American Encyclopedic Dictionary, by Robert Hunter, John Alfred Williams, Sidney John Hervon Herrtage, 1897.

Anagrams

edit

Scots

edit

Alternative forms

edit

Etymology

edit

Unclear, but possibly deriving from Early Scots bruis, cognate with Middle English browes, possibly from Old French broez, nominative of broet (stew, soup made from meat broth) (modern French brouet) diminutive of breu, from Medieval Latin brodium, from Frankish *broþ. See English broth.

Pronunciation

edit
  This entry needs pronunciation information. If you are familiar with the IPA then please add some!

Noun

edit

brose (plural broses)

  1. A dish of meal (usually oatmeal, sometimes peasemeal, beremeal, or a combination of meals) made with boiling water or hot milk, which sometimes includes additions such as salt, skimmed fat from broth, or kail.

Derived terms

edit