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Brose is a Scots word for an uncooked form of porridge, whereby oatmeal (and/or other meals) is mixed with boiling water (or stock) and allowed to stand for a short time. It is eaten with salt and butter, milk, or buttermilk.
The bridie is the subject of the Dundee Scots shibboleth Twa bridies, a plen ane an an ingin ane an a (Two bridies, a plain one and an onion one as well). [3]Forfar Athletic Football Club, who play in the Scottish Professional Football League, have a bridie as their mascot.
They are often served as part of the full Scottish breakfast with fried eggs, bacon and Lorne sausage. Alternatively, they are eaten in a roll, usually accompanied with either Lorne sausage, bacon, or fried egg. They can also be eaten like a wheat scone with jam and a cup of strong tea. [3]
An American breakfast table isn't complete with maple syrup. This is pure grade A, and it's normally pretty expensive, so at $5, it's a pretty good deal for the real thing.
Clan Brodie is a Scottish clan whose origins are uncertain. The first known Brodie chiefs were the Thanes of Brodie and Dyke in Morayshire. The Brodies were present in several clan conflicts and, during the civil war, were ardent covenanters. They had indirect involvement in the Jacobite uprising of 1715 but none with that of 1745.
Fruit pudding is a Scottish dish which is a mixture of wheat or oatmeal flour or breadcrumbs, beef suet, brown sugar, currants, raisins, sultanas, salt and cinnamon, formed into the shape of a large sausage. [1] [2] [3] Normally cut into slices and fried, it is an optional feature of the traditional Scottish breakfast.
The Lorne sausage, also known as square sausage, flat sausage or slice, is a traditional Scottish food item made from minced meat, rusk and spices. [1] Although termed a sausage, no casing is used to hold the meat in shape, hence it is usually served as square slices from a formed block. It is a common component of the traditional Scottish ...
English afternoon tea (or simply afternoon tea) is a British tradition that involves enjoying a light meal of tea, sandwiches, scones, and cakes in the mid-afternoon, typically between 3:30 and 5 pm. It originated in the 1840s as a way for the upper class to bridge the gap between lunch and a late dinner.
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