Etymology
The word "brose" comes from the Middle English word "bruse," which is derived from the Old Norse word "brausð," meaning "crushed grain." The word "brausð" is related to the German word "Brot," meaning "bread."
Meaning
Brose is a traditional Scottish dish made from oatmeal and water, or oatmeal and milk or cream, that is stirred to form a porridge-like consistency. It can be served hot or cold, and is often eaten with salt, pepper, or butter. Brose can also be made with other grains, such as barley or wheat, or with vegetables, such as carrots or onions.
Origin
Brose is thought to have originated in Scotland in the Middle Ages. It was a common dish among the poor, as it was made from simple and inexpensive ingredients. Brose was also a staple food of the Highland clans, who would often take it with them on their journeys.
Today, brose is still a popular dish in Scotland, and is often served as a breakfast cereal or as a side dish with meat and vegetables. It is also a common ingredient in other dishes, such as brose soup and brose pudding.
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