a round or oval casserole, usually of earthenware or fireproof porcelain, used especially for cooking an individual portion of meat, fowl, or game.
Origin: 1865–70; < F: small cast-iron pot for stewing meat; alter., by suffix substitution, of MF cocasse, coquasse applied to various receptacles, obscurely akin to coquemar kettle, by uncert. mediation < MGk koukoumárion (or its presumed VL source), ult. deriv. of L cucuma kettle