n. Poultry or meat cut into pieces and stewed in gravy. tr.v. fric·as·seed, fric·as·see·ing, fric·as·sees To prepare (poultry or meat) by cutting into pieces and stewing in gravy. [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; see SQUASH2) or Vulgar Latin *coāctiāre, to press together (from Latin coāctus, past participle of cōgere, to drive or bring together; see COGENT).] |
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