transitive. To cut (meat or food) finely or into small pieces; to make into a hash (hash, n.1 1a). Also occasionally intransitive.

to farce together: to make into forcemeat. Obsolete.

transitive. To make a fricassee of; to dress as a fricassee. Also transferred.

Cookery. (a) ‘To roll up (a piece of meat, a fish, etc.) and bind it hard and close with a string’ (Johnson). (b) To cut up and press into a…

transitive. English regional (northern). To cut (meat) into pieces. Obsolete. rare.

transitive. To form (a cut of meat) into a boneless roll, often with a filling, before cooking. Cf. roll, n.1 6a.

transitive. To make a ragout of; to stew with highly flavoured seasoning.

transitive. Cookery (now chiefly U.S.). To prepare a joint by partially separating the meat from the bone and removing any excess fat.

transitive. To make mock turtle of.

(transitive) to make into fricandeaux.

(transitive) to make into a haricot (sense 1).

Cookery. To dress or serve in the manner of a ‘surprise’. Obsolete.