A medieval term for a broth or stew, particularly one made with meat, used in Middle English cookery.
From Old French 'brouet,' diminutive of 'brou,' meaning broth; the term entered English during the Norman period and appears in 13th-14th century cooking manuscripts.
Medieval recipes called for 'bruets' spiced with exotic ingredients like pepper and cinnamon—showing that poor people ate bread and pottage, but the wealthy wanted their broths to be as complicated and expensive as possible.
Complete word intelligence in one call. Free tier — 50 lookups/day.