Scottish Mead

Manawatu Times, Volume 61, Issue 66, 19 March 1936, Page 10

Scottish Mead

Athol broso, which Miss Isabel MacDonald sampled recently when she oponcd tho display of Scottish goods at British Industries Houso, is a distinctly potont mixture, says “Peterborough” in tho London Daily Telegraph. Its components aro whisky, honey, oatmeal and cream, proportions varying according to taste. Water may bo added, but is not favoured by connoisseurs. Historically, it is roughly tho Scottish equivalent of the mead drunk by the Saxon kings. Not all brose is intoxicating. An old cottage recipo for Algar broso gives oatmeal, salt, butter, and boiling water as tho ingredients. These must be stirred up with a horn spoon and served with "soor dook,” or buttermilk without butter; 'Other varieties were known as Pot brose. Knotty Tam and Cadgers’ brose. Although the drink ha 3 lost popularity in the last century, efforts are being made to revive it, and I saw it being served at a recent Scottish dinner.