Brose is a Scots word for an uncooked form of porridge: oatmeal (and/or other meals) is mixed with boiling water and allowed to stand for a short time. It is eaten with salt and butter, milk or buttermilk. A version of brose is called crowdie, made with ground oats and cold water, though that term is more often used for a type of cheese.
In the 16th 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).
In addition to oats, brose could 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 drink involving brose.
- Hartley, Dorothy (1954). Food in England. London: MacDonald. p. 676.
- Davidson, Alan (1999). The Oxford Companion to Food. Oxford, New York: Oxford University Press. xix + 892. ISBN 0-19-211579-0.
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