Pottage created by pouring some boiling fluid on meal (esp. oatmeal), and stirring it. It is called meat brose, liquid brose, etc., according to the title regarding the liquid (beef broth, hot-water, etc.) used.
A Scotch dish, produced by pouring boiling-water, boiling milk, the fluid for which meat has-been boiled, or even the like, on oatmeal, barley-meal, or other meal, and immediately combining the ingredients by stirring.