brose (n.)

Scottish dish of boiling milk, liquid in which meat has been broiled, seasoning, etc., poured over oatmeal or barley meal, 1650s, Scottish, earlier browes, from Old French broez, nominative of broet (13c.) "stew, soup made from meat broth," diminutive of breu, from Medieval Latin brodium, from Old High German brod "broth" (see broth). Athol brose (1801) was "honey and whisky mixed together in equal parts," taken as a cure for hoarseness or sore throat.