1706, "stew pan," from French casserole "sauce pan" (16c.), diminutive of casse "pan" (14c.), from Provençal cassa "melting pan," from Medieval Latin cattia "pan, vessel," possibly from Greek kyathion, diminutive of kyathos "cup for the wine bowl." Originally the pan; by 1889 also of the dishes cooked in it, via cookery phrases such as en casserole, à la casserole.
"highly seasoned meat and vegetable stew," 1650s, from French ragoût (mid-17c.), from ragoûter "awaken the appetite," from Old French re- "back" (see re-) + à "to" + goût "taste," from Latin gustum (nominative gustus), related to gustare "to taste, take a little of" (from PIE root *geus- "to taste; to choose"). Figuratively, of any spicy mixture, by 1670s. The name of ragu, the type of spicy pasta sauce from Bologna, is a 17c. Italian borrowing of the French word.
Spanish dish of rice with chicken and other meat, seafood, vegetables, etc., cooked together in a large, flat pan, 1892, from Catalan paella, from Old French paele "cooking or frying pan" (Modern French poêle), from Latin patella "small pan, little dish, platter," diminutive of patina "broad shallow pan, stew-pan" (see pan (n.)). So called for the pan in which it is cooked.
surname, from Gaelic Maolagan, Old Irish Maelecan, a double diminutive of mael "bald," hence "the little bald (or shaven) one," probably often a reference to a monk or disciple. As "stew made with whatever's available" (1904) it is hobo slang, probably from the proper name. The golf sense of "extra stroke after a poor shot" (1949) is sometimes said to be from the name of a Canadian golfer in the 1920s whose friends gave him an extra shot in gratitude for driving them over rough roads to their weekly foursome at St. Lambert Country Club near Montreal.
"greenish encrustation on old bronze," 1748, from French patine (18c.), from Italian patina. This appears to be from Latin patina "shallow pan, dish, stew-pan" (from Greek patane "plate, dish," from PIE *pet-ano-, from root *pete- "to spread"), but it is uncertain why, as patina was found on many ancient objects other than bronze plates and pans. It was considered to add greatly to the beauty of antique bronzes, hence the sense of "refinement, cultural sophistication" recorded by 1933. Extended by the 1890s to the surface textures of other works of decorative arts.
late 14c. (early 14c. in Anglo-French), from Old French grave, graue, apparently a misspelling of grané "sauce, stew," with -n- misread for -u- — the character used for -v- in medial positions in words in medieval manuscripts. The French word probably originally meant "properly grained, seasoned," from Latin granum "grain, seed" (see grain (n.)).
The meaning "money easily acquired" is attested by 1910; gravy train (by 1899) as something lucrative or productive is said to have been originally railroad slang for a short haul that paid well. Gravy-boat "small, deep dish for holding gravy or sauce" is from 1827.