Brose

 Scotch Brose

This favourite Scotch dish is generally made with the liquor in which meat has been boiled. Put half a pint of oatmeal into a porringer with a little salt, if there be not enough in the broth,—of which add as much as will mix it to the consistence of hasty pudding or a little thicker,— lastly, take a little of the fat that swims on the broth and put it on the porridge, and eat it in the same way as hasty pudding.