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| Expand? | Letters | Answer | Clue | |||||
| 99% | 5 | Exact Match! | ||||||
noun • large and complicated reddish-brown glandular organ located in the upper right portion of the abdominal cavity; secretes bile and functions in metabolism of protein and carbohydrate and fat; synthesizes substances involved in the clotting of the blood; synthesizes vitamin A; detoxifies poisonous substances and breaks down worn-out erythrocytes • a person who has a special life style • liver of an animal used as meat • someone who lives in a place adjective satellite • having a reddish-brown color | ||||||||
| 28% | 5 | Gravy ingredient | ||||||
noun • liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces • a thin soup of meat or fish or vegetable stock | ||||||||
| 28% | 6 | Gravy ingredient | ||||||
noun • edible viscera of a fowl | ||||||||
Gravy Ingredient Maybe Crossword Clue
There is 1 exact and 117 possible answers.
We've checked our database and believe the answer is
LIVER which was last seen in the New York Times crossword.
Check other possible answers below.
Check other possible answers below.
We think the answer to this crossword clue is:
LIVER
Updated: October 11, 2023
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| New York Times20 Apr 2000 | Down 29 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | A caramel-based ingredient traditionally used to impart a rich bistre-like colour to gravy; or, the process of toasting something
Telegraph Herculis -
02 Oct 2023 | Telegraph Herculis / 02 Oct 2023 |
2 | A common ingredient in gravy | |
3 | Brown gravy unfinished, red unfinished
The Guardian Cryptic -
06 Oct 2004 | The Guardian Cryptic / 06 Oct 2004 |
4 | Gravy dishes
New York Times -
25 Nov 1992 | New York Times / 25 Nov 1992 |
5 | Gravy ingredient
New York Times -
19 Dec 1996 | New York Times / 19 Dec 1996 |
6 | Important ingredient in making a rich and flavorful beef gravy | |
7 | Serving with ham and gravy
New York Times -
02 Dec 2008 | New York Times / 02 Dec 2008 |
