noun dialect, mainly Northern England, Canadian and US
1.
bread soaked in broth, gravy, etc
2.
thickened broth
3. (bruːz) Canadian
a Newfoundland stew of cod or pork, hardtack, and potatoes
Word origin
C16: from Old French broez, from broet, diminutive of breubroth
brewis in American English
(ˈbruːɪs, bruːz)
noun(in Newfoundland)
1.
hard bread soaked in water and then boiled
2.
such bread, with pieces of fish added, served as a meal
Word origin
[1520–30; earlier brewz, brewes, appar. b. bree broth, juice (ME bre, OE *brēo, var. of brīw; cf. brei) and browes, ME broys broth, soup ‹ OF broez (nom.), broet (acc.), equiv. to bro (‹ OHG brodbroth) + -et-et]This word is first recorded in the period 1520–30. Other words that entered Englishat around the same time include: lapse, monkey, phrase, pilot, trial