Fricassée

“We have nothing but some Barbacue soused in wine in the Spanish fashion, and a few fricassées, or so.”

With a quick sweep of my eye, I see fricassées, steamed bass and poached salmon, roast snipe, peacock, teal, mallard and quail, game pies and carbonados, tarts of marrowbone, neats' tongues, venison pasties, baked guinea fowl, compound salads, dishes of cream, quinces, comfits and marzipans, preserves, cheeses and fruits.

He went to the royal quarters and found the King sitting on the floor with a dish of fricassées from which he was feeding his dogs, making them take their turns checked by a small stick he was holding.

The hind quarters may be fricaséed, ragoûted, or done in a timbale or casserole, with any of the fine herb seasoning, and served as a first-course dish; […]

To Fricassée Cold Beef.

“Frogs were killed and as conscientiously fricasséed à la mode de Paris when we had learnt all other lessons from them.”

That got me a wordless glare that would’ve fricasséed a squid.

Then, against the wall, there were gridirons big enough for burning martyrs, saucepans in which a whole sheep could be fricasséed, a monumental plate-warmer, a marble basin filled with a continual trickle of water.

I didn’t know it at the time, but I was fricasséeing.