An obsolete Middle English form of bruise.

noun. A Scotch dish, made by pouring boiling water, boiling milk, the liquid in which meat has been boiled, or the like, on oatmeal, barley-meal, or other meal, and immediately mixing the ingredients by stirring.

noun. Pottage made by pouring some boiling liquid on meal (esp. oatmeal), and stirring it. It is called beef brose, water brose, etc., according to the name of the liquid (beef broth, hot water, etc.) used.

noun. Oatmeal mixed with boiling water.

"Potatoes at twelve o'clock -- seldom "brose" nowadays -- are the staple dinner dish, and the tinned meats have become very popular."