Boiling water added to bread, usually with the crust removed, with salt and pepper added. It takes on the consistency of English porridge
or Scottish ground oats groats
which are pronounced grits
in the American South and made with ground corn (maize). The name for it is English but it probably originated in North Wales where the extreme poverty of slate miners meant it was the only thing they had to eat. There it is called sgotyn
, pronounced scot-ton, and means Scotsman's breakfast
, more a reference to the poverty of their Celtic cousins who were also bled dry economically by the Saxons (English).
When my father left home, the only thing we could afford to eat was buppy and boiled onions.