Scottish National Dictionary (1700–)
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First published 1968 (SND Vol. VII).
This entry has not been updated since then but may contain minor corrections and revisions.
ROSSIE, adj. In comb. †Rossie porridge, a porridge made from rice and barley, so called from Rossie near Montrose.Sc. 1800 Edb. Advertiser (28 Nov.) 343:
It has been reserved for the benevolent Mr Parish of Hamburgh, now in this country (of which he is a native), after a variety of experiments, to find out a cheap, but equally nourishing, substitute for oatmeal porridge. The results of Mr Parish's experiments on this matter he has most benevolently communicated in two letters to the Magistrates of Montrose. This cheap substitute for oatmeal porridge, called by Mr Parish Rossie Porridge; which is, to take one pound of rice and one pound of barley, and to boil them in four full Scots pints or two English gallons of water, over a slow fire, for four hours, with an ounce of salt, stirring it very frequently, and adding to it when taken off the fire four ounces of brown sugar, or rather treacle, which will make a good substantial meal, weighing 16 pounds, for 10 or 11 hungry people.
