Gru″el (?), n. [OF. gruel, F. gruau; of German origin; cf. OHG. gruzzi groats, G. grütze, As. grūt. See Grout.] A light, liquid food, made by boiling meal of maize, oatmeal, or flour in water or milk; thin porridge.
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Webster's Dictionary 1913
Webster's Revised Unabridged Dictionary, C. & G. Merriam Co., 1913.