Translations:Gravy/2/en

History

One of the earliest recorded mentions of gravy is in a British recipe book entitled "The Forme of Cury", dating from the 14th century. The term gravy originates from the Old French word for meat or fish bouillon, which in fourteenth century French manuscripts was "gravé" or "grané". It is suggested that  the French word grané is associated with grain, connecting grain’s usage in culinary terms as a sauce made from meat and served with meat.