A thick meat stew or broth, typically made with beef or game and spices, popular in medieval English cuisine (also spelled 'browis').
From Old French 'broet' meaning broth or stew, borrowed into Middle English around the 13th century. Related to modern 'broth,' it was a staple of medieval banquets.
Medieval 'browet' was served at royal courts and appears in the famous Forme of Cury cookbook—it was comfort food for nobility, often spiced so heavily that it used more expensive spices than meat!
Complete word intelligence in one call. Free tier — 50 lookups/day.