A type of stew or dish, particularly a medieval or historical preparation of meat, especially rabbit or poultry, with herbs and spices.
From Old French 'halicoter' or related medieval French cooking terminology. The exact origin is debated, possibly from 'halt' (to chop) or related to herb-based cooking.
Halicot appears in medieval English cookbooks as a sophisticated dish—the ancestors of modern France and England were locked in culinary competition, and halicot was borrowed as a sign of French sophistication!
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