casserole (kaserol)

[= G. ka erol = Dan. ka erolle = It. ca eruola = Pr. ca arola, G. dial. kastrol, kastrolle = Sw. kastrull = D. kas trol ), dim. of OF. ca e = Cat. ca a = It. cazza (ML. caz a, cazia, cazeola, catiola ), a crucible, ladle, = Sp. cazo = Pg. caço, a frying-pan, saucepan, OHG. chezzi (* kazzi ), a kettle, with dim. chezzil = E. kettle, q. v.] 1. A stew-pan or saucepan. Hence-2. A dish prepared in such a pan; a sort of stew: as, a ca erole of mutton.-3. A sort of cup made of rice, mashed potatoes, or the like, and browned in the oven, designed to contain some delicate and highly flavored dish.-4. Le properly, a rim or edging, as of rice, around the edge of a dish of stew, or the like.-5. A small handled dish, almost as deep as it is wide, made of porcelain, and holding from 5 to 20 ounces, used in chemical laboratories for evaporating solutions to dryne and for other purposes. Ca erole.