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[frik-uh-see] /ˌfrɪk əˈsi/
meat, especially chicken or veal, browned lightly, stewed, and served in a sauce made with its own stock.
verb (used with object), fricasseed, fricasseeing.
to prepare as a fricassee.
Origin of fricassee
1560-70; < Middle French, noun use of feminine past participle of fricasser to cook chopped food in its own juice, probably equivalent to fri(re) to fry1 + casser to break, crack (< Latin quassāre to shake, damage, batter); compare, however, dial. fricâssié, perhaps with a reflex of Vulgar Latin *coāctiāre, verbal derivative of Latin coāctus compressed, condensed, past participle of cōgere; see cogent Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2017.
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British Dictionary definitions for fricasseed


/ˌfrɪkəˈsiː; ˈfrɪkəsɪ; ˈfrɪkəˌseɪ/
stewed meat, esp chicken or veal, and vegetables, served in a thick white sauce
verb -sees, -seeing, -seed
(transitive) to prepare (meat) as a fricassee
Word Origin
C16: from Old French, from fricasser to fricassee; probably related to frire to fry1
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
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Word Origin and History for fricasseed



1560s, from Middle French fricassée, fem. past participle of fricasser "mince and cook in sauce" (15c.), of uncertain origin, perhaps related to or compounded from Middle French frire "to fry" (see fry (v.)) and casser, quasser "break, cut up." As a verb, from 1650s.

Online Etymology Dictionary, © 2010 Douglas Harper
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