Fat or grease, especially animal fat used for cooking or lubricating; a Middle English or Old French culinary term.
From Old French 'graisse' meaning fat or grease, derived from Latin 'crassus' (thick, fat). The word entered Middle English through Norman French culinary and cooking vocabulary after the Norman Conquest.
Medieval French cooking vocabulary like 'graisse' reveals how the Norman conquest reshaped English kitchens—French cooks brought their language along with their sophisticated techniques.
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