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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

brewis an ancient term of which brose is a variant, originally meant bread soaked in fat or dripping and then came to mean a broth, often thickened with bread or oatmeal or the like. In this connection Theodora FitzGibbon (1976) has an interesting description of brewis as a ‘tea-kettle broth’ which was made in Wales ‘from oat husks, soaked in water and then boiled with fat bacon, salt and pepper’. She also recorded that in modern times the dish was being made ‘with finely cut bread crumbs and a lump of butter’.