Poultry or meat cut into pieces and stewed in gravy.
To prepare (poultry or meat) by cutting into pieces and stewing in gravy.
A dish consisting of meat cut into pieces, stewed or fried, and served in a sauce of its own gravy.
To prepare (meat) by this method.
To cook meat or poultry in this manner.
Origin of fricassee
- French fricassée from Old French from feminine past participle of fricasser to fricassee probably frire to fry (from Latin frīgere to roast, fry) casser to break, crack (from Latin quassāre to shake, shatter squash2) or Vulgar Latin coāctiāre to press together (from Latin coāctus) (past participle of cōgere to drive or bring together cogent)
From American Heritage Dictionary of the English Language, 5th Edition
- From French fricassée (noun), from fricassée, past participle of fricasser (verb)