Gruel is a dish made by boiling a cereal such as oat or wheat flour with water or milk. It is thinner than porridge and is mostly drunk rather than eaten. Rice, rye, hemp, barley or millet are other cereals that may be used to prepare gruel. Gruel has traditionally been considered an important food for invalids or very young children, who may not be able to chew or digest solid foods properly. It has been a staple feature of the diet of the peasant class too. The Medieval name for gruel was gruya or gruyau.
History
The roots of gruel can be traced to the ancient Greeks for whom it was a staple food. At that time in Greece, breads were a luxury available only to town dwellers, and meats were prepared only on special occasions after a sacrifice. Maize gruels have been an important food of Mesoamerican population.
Ingredients and Preparation
Ingredients used for preparing gruel are oatmeal or flour (of a cereal such as wheat, rice, barley, rye or maize), salt, water or milk. Additional ingredients like chili and onions are optional and can be added as per taste. Some medieval recipes also call for use of rich almond milk for the dish. Milk may also be substituted by soy milk to prepare the dish.
To prepare the gruel, oatmeal or flour is simply mixed with cold water to form a paste, after which it is boiled with water and seasoned with salt. A combination of oatmeal and flour is used as per some recipes, and milk or cream may be added after the cereal has been cooked by boiling. Other recipes suggest straining of the cooked flour/ oatmeal and then adding milk. The final product is of slightly thick consistency, but can be drunk instead of eaten.
Serving
Gruel is served warm in bowls. It is often served as an easily digestible food for invalids or small children who are yet not accustomed to an adult diet. It is also a common form of food served in orphanages where a limited supply of grain has to be fed to many people.
Variations
Trivia