brew·is (br   s, brz)n. New England Bread soaked in liquid, usually milk, and eaten as a pudding or as a side dish with meat. [Middle English brewes, from Old French broez, pl. of broet, diminutive of breu, broth, from Vulgar Latin *brodum, of Germanic origin; see bhreu- in Indo-European roots.] |
brewis [ˈbruːɪs], brevis [ˈbrɛvɪs]
n Dialect chiefly northern English, Canadian, and US
1. (Cookery) bread soaked in broth, gravy, etc
2. (Cookery) thickened broth
3. (Cookery) Canadian a Newfoundland stew of cod or pork, hardtack, and potatoes
[from Old French broez, from broet, diminutive of breu broth]
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