different between gruel vs skillygalee

English

Etymology 1

From Middle English gruel, gruwel, greuel, growel (“meal or flour made from beans, lentils, etc.”), from Old French gruel (“coarse meal; > French gruau”), from Medieval Latin grutellum, diminutive of Medieval Latin grutum (“flour; meal”), from a Germanic source, likely Old English gr?t (“meal; grout”) or perhaps Frankish *gr?t; both from Proto-Germanic *gr?tiz (“ground material; grit”). Compare Dutch gruit, Middle Low German gr?t, Middle High German gr?z, German Grütze (“grout”). Related also to English groats, grit.

Pronunciation

• IPA^(key): /??u?(?)l/
• Rhymes: -??l

Noun

gruel (countable and uncountable, plural gruels)

1. A thin, watery porridge, formerly eaten primarily by the poor and the ill.

   Coordinate terms: congee, oatmeal, porridge

Derived terms

• give someone his gruel

Related terms

• groat, groats
• grit, grits
• grout

Translations

Etymology 2

From the noun above.

Verb

gruel (third-person singular simple present gruels, present participle gruelling or grueling, simple past and past participle gruelled or grueled)

1. (transitive) To exhaust; use up; disable; to punish.

Derived terms

• gruelling

References

Anagrams

• Luger, gluer, luger

English

Alternative forms

• skilligalee
• skilligolee

Noun

skillygalee (uncountable)

1. (obsolete, nautical) A type of gruel made from oatmeal.
   • 2005 Gregory Fremont-Barnes, Steve Noon, Nelson's Sailors, Osprey Publishing, p24

     Breakfast was served at 8am and sometimes consisted of skillygalee, a sort of oatmeal gruel prepared in fatty water and which by the time of Trafalgar included butter and sugar.

2. (obsolete) A thin broth prepared by soaking hardtack in water, and frying with pork fat.
   • 2004 Brian Leehan, Pale Horse at Plum Run: The First Minnesota at Gettysburg, Minnesota Historical Society Press, p200

     Skillygalee was born of left-over pork grease and crackers too tough to bite and chew.