Gruel



[groo-uh l] /ˈgru əl/

noun
1.
a light, usually thin, cooked cereal made by boiling meal, especially oatmeal, in water or milk.
/ˈɡruːəl/
noun
1.
a drink or thin porridge, made by boiling meal, esp oatmeal, in water or milk
n.

late 12c., “meal or flour made of beans, lentils, etc.,” from Old French gruel “fine meal,” from Frankish *grut (cf. Middle Dutch grute “coarse meal, malt;” Middle High German gruz “grain”), from PIE *ghreu- “to rub, grind” (see grit). Meaning “thin porridge or soup” is late 14c.

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