Powsowdie is a Scottish sheep's-head broth or soup.[1] Traditional preparation of the soup includes sheep's trotters as an ingredient. Dried peas and barley can also be used as additional ingredients. Powsowdie has been described as a speciality dish in Edinburgh, Scotland. Powsowdie is less popular and less known in contemporary times; it was more prominent during times when "all parts of an animal were used in cooking and nothing was wasted". The National Library of Scotland included powsowdie in a 2015 food history exhibition named "Lifting the lid", which was an exhibit of historic Scottish recipe books that included example dishes.
"Powsowdie" has also been used as a term for "milk and meal boiled together" and as "any mixture of incongruous sorts of foods."[1]