Which Joe gave his name to ‘sloppy joes’? We look at five interesting sandwiches and their lexical origins.
A dish of stewed or fried pieces of meat served in a thick white sauce.
- ‘In France, sorrel is put into ragouts, fricassées and soups.’
- ‘My fancy was caught by smoked ham hock and beetroot terrine with confit beetroot and dill and lime cream, followed by loin of veal with a fricassée of squid, white beans, parsley and garlic.’
- ‘They were put into spiced cream sauces or made into fricassées.’
- ‘In the meantime, in the small village of St-Clair, my great-mother Louise Valette cooked duck preserves and stews, pâtés, fricassées and other delightful recipes.’
- ‘We were both served salads of oak leaf, fricassée and a plain vinaigrette dressing.’
Make a fricassee of (meat).braise, casserole, simmer, boilView synonyms
French fricassée, feminine past participle of fricasser ‘cut up and cook in sauce’ (probably a blend of frire ‘to fry’ and casser ‘to break’).
We take a look at several popular, though confusing, punctuation marks.
From Afghanistan to Zimbabwe, discover surprising and intriguing language facts from around the globe.
The definitions of ‘buddy’ and ‘bro’ in the OED have recently been revised. We explore their history and increase in popularity.