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Scottish National Dictionary (1700–)

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About this entry:
First published 1941 (SND Vol. II).
This entry has not been updated since then but may contain minor corrections and revisions.

BREWIS, Brooze, Bruise, n. “Broth, liquor in which beef and vegetables have been boiled; sometimes also thickened with bread or meal. Now chiefly dial. and applied very variously in different localities” (N.E.D.). Also used attrib. See beef-brewis, s.v. Beef. [bru:z]Sc. 1721 J. Kelly Proverbs 198:
Ill Flesh was never good Bruise.Sc. 1819 Scott Bride of Lamm. xii.:
There bubbled on the aforesaid bickering fire, a huge pot, or rather cauldron, steaming with beef and brewis.Kcb.4 c.1900:
A fitless cock is an oatmeal dumplin' which has been drookit and mixed with the liquid out of the leeside of a brooze pot, where the beef essence harbours.

[O.Sc. bruise, brewis (D.O.S.T.); E.M.E. brues, -iss, also brewes, brewis, Mid.Eng. browes, brouwys; O.Fr. brouetz, in 13th cent. broez, nom. of brouet, broet, “soup made with broth of meat,” dim. of O.Fr. brou (Littré), from Gmc. root bro-, bru-, with the gen. sense of heat, warm, then of preparing food over a fire. Phs. influenced by pop. association with O.E. brīw, pl. brīwas, soup, pottage.]

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