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GRAVY

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Originally appearing in Volume V12, Page 390 of the 1911 Encyclopedia Britannica.
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GRAVY , a word usually confined to the natural juices which come from See also:

meat during cooking. In See also:early uses (in the New See also:English See also:Dictionary the quotations date from the end of the 14th to the beginning of the 16th centuries) it meant a See also:sauce of broth flavoured with spices and almonds. The more See also:modern usage seems to date from the end of the 16th See also:century. The word is obscure in origin. It has been connected with "See also:graves" or " See also:greaves," the refuse of See also:tallow in the manufacture of See also:soap or candles. The more probable derivation is from the See also:French. In Old French the word is almost certainly See also:gram, and is derived from See also:grain, " something used in cooking." The word was early read and spelled with a u or v instead of n, and the corruption was adopted in English.

End of Article: GRAVY

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