Definition of Gravies

1. Noun. (plural of gravy) ¹



¹ Source: wiktionary.com

Definition of Gravies

1. gravy [n] - See also: gravy

Gravies Pictures

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Lexicographical Neighbors of Gravies

gravidated
gravidation
gravidiamagnetic
gravidic
gravidic retinitis
gravidic retinopathy
graviditas
graviditas examnialis
graviditas exochorialis
gravidities
gravidity
gravidly
gravidness
graviera
gravies (current term)
gravigrade
gravigrades
gravimagnetic
gravimagnetization
gravimeter
gravimeters
gravimetric
gravimetric analyses
gravimetric analysis
gravimetrical
gravimetrically
gravimetries
gravimetry
graving

Literary usage of Gravies

Below you will find example usage of this term as found in modern and/or classical literature:

1. A New System of Domestic Cookery: Formed Upon Principles of Economy and by Maria Eliza Ketelby Rundell (1824)
"SOUPS AND gravies. General Directions respecting Soups and gravies. ... When soups or gravies are to be put by, let them be changed every day into fresh ..."

2. A New System of Domestic Cookery: Formed Upon Principles of Economy, and by Maria Eliza Ketelby Rundell (1840)
"SOUPS AND gravies. General Directions respecting Soups and gravies. ... When soups or gravies are to be put by let them be changed every day into fresh ..."

3. The Improved Housewife, Or, Book of Receipts: With Engravings for Marketing by A. L. Webster (1853)
"gravies and Sauces. A great deal of the elegance of cookery depends upon the ... The French u°ea far greater variety of gravies and sauces than the ..."

4. The Ladies' New Book of Cookery: A Practical System for Private Families in by Sarah Josepha Buell Hale (1852)
"gravies. Introductory Remarks—Gravy—To Draw—Rich Gravy fm Roast Fowl—Cheap Veal ... gravies are not often required either in great variety, or in abundant ..."

5. Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice by Eliza Acton (1858)
"gravies are not often required either in great variety, or in abundant ... Instead of frying the ingredients for brown gravies, which is usually done in ..."

6. Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice by Eliza Acton (1845)
"gravies. INTRODUCTORY REMARKS. gravies are not often required either ... Instead of frying the ingredients for brown gravies, which is usually done in ..."

7. The American Sportsman: Containing Hints to Sportsmen, Notes on Shooting by Elisha Jarrett Lewis, George G. White (1863)
"THICKENING FOE SAUCES OR gravies. The foundation of all sauces and gravies is the white and brown thickenings of the French cookery-books. ..."

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