Brose

Originally, brose referred to a dish of oatmeal soaked in boiling water or milk, sometimes with a little butter stirred in for a richer flavor. Probably the simplest Scottish fare, depending on what was locally available, brose could be made with barley or beremeal, peasemeal, but also vegetables like young nettle tops, spring onions, swede, and kale. The origins of brose are unknown, however, up until the 18th century it was known to be a staple of Scottish soldiers on active service who used to carry along a bag of oatmeal with them until they had time to boil some water and prepare this humble, yet hearty meal.