Brose


Brose is a Scots word for an uncooked form of porridge: oatmeal 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.
Brose is generally denser and more sustaining than porridge, and is best made with medium or coarse oatmeal - not rolled "porage oats".
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.
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.
Atholl brose is a Scottish alcoholic drink of oatmeal brose, honey, whisky and sometimes cream.