Gravy

Gravy

Origin: oe. Greavie; prob. Fr. Greaves, graves, the sediment of melted tallow. See Greaves.

1. The juice or other liquid matter that drips from flesh in cooking, made into a dressing for the food when served up.

2. Liquid dressing for meat, fish, vegetables, etc.

Retrieved from "http://www.biology-online.org/bodict/index.php?title=Gravy&oldid=13825"
First | Previous (Gravity perception) | Next (Grawitz basophilia) | Last
Please contribute to this project, if you have more information about this term feel free to edit this page.