GRUEL

coarse meal or groats—or any other cereal product, as arrowroot, flaked oats, or wheat-flour—boiled with water to a proper consistence and strained. For mvalids the cooking. should be continued for several hours, It is variously flavored to suit the palate. Milk or butter is also sometimes added, but the former should not be mixed in until shortly before serving. Gruel was formerly served as a popular hot beverage in London coffee-houses.