The bowl

Original brose bowls were very large and deep, with a capacity of about 2 pt (11, 5 c). It is no use trying to make brose in a small bowl; you must have room for mixing. Making it in a large baking bowl means it has then to be transferred to individual serving bowls. A deep bowl (with a capacity of about 1 pt (600 ml, 2½ c) is the simplest method. Mix up the oatmeal and liquid in each bowl, leave to thicken and then place on the table with the selection of flavourings and additions. That way the cook is relieved of some effort and the eaters can adjust flavours to suit their personal tastes.