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Webster 1913 Edition

Fricassee

Fric′as-seeˊ

,
Noun.
[F.
fricassée
, fr.
fricasser
to
fry
,
fricassee
; cf. LL.
fricare
, perh. for
frictare
,
fricare
,
frictum
, to rub. Cf.
Fry
,
Friction
.]
(Cookery)
A dish made of fowls, veal, or other meat of small animals cut into pieces, and stewed in a gravy.

Fric′as-seeˊ

,
Verb.
T.
[
imp. & p. p.
Fricasseed
;
p. pr. &. vb. n.
Fricasseeing
.]
To dress like a fricassee.

Webster 1828 Edition

Fricassee

FRICASSEE'

,
Noun.
[L. frigo.]
A dish of food made by cutting chickens, rabbits or other small animals into pieces, and dressing them in a frying pan, or a like utensil.

FRICASSEE'

,
Verb.
T.
To dress in fricassee.

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