Scottish National Dictionary (1700–)
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First published 1960 (SND Vol. V).
This entry has not been updated since then but may contain minor corrections and revisions.
†HODDLEDROSSIE, n. Also -trossie.
1. A kind of thin broth or stock made from dripping and water seasoned with pepper and taken with mashed potatoes as a substitute for milk.Slk. 1888 Sc. N. & Q. II. 108:
Od, I've seen me very glad of potatoes and hoddledrossie to my dinner, aye and to my supper too.
2. Bread twice steeped in hot water, and pressed twice (Sc. 1911 S.D.D., -trossie).
