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I see I have a week's worth of food words, so I think I have a theme for the week.
fricassee - n., a dish of cut-up pieces of meat (esp. chicken) stewed in a gravy-like sauce and served in its own stock.
Also a verb, to prepare as a fricassee. In English since the 1560s. From French, where it dates back to Old French, at which point the trail gets obscure: possibly it's from a combination of frire, to fry + either casser, to break, crack (from Latin quassāre, to shake) or Vulgar Latin *coāctiāre, to press together (from Latin coāctus, past participle of cōgere, to drive or bring together).
---L.
fricassee - n., a dish of cut-up pieces of meat (esp. chicken) stewed in a gravy-like sauce and served in its own stock.
Also a verb, to prepare as a fricassee. In English since the 1560s. From French, where it dates back to Old French, at which point the trail gets obscure: possibly it's from a combination of frire, to fry + either casser, to break, crack (from Latin quassāre, to shake) or Vulgar Latin *coāctiāre, to press together (from Latin coāctus, past participle of cōgere, to drive or bring together).
---L.
