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English
Noun
ragoût (countable and uncountable, plural ragoûts)
- Alternative spelling of ragout.
1863, Edmond [François Valentin] About, , “The Notary’s Nose”, in Bentley’s Miscellany, volume LIV, London: Chapman and Hall, , page 306:“You had better go speak to him about it, then,” said the feminine concoctor of ragoûts, smacking her lips as if in the act of tasting a stew.
1870 December 10, “The Ombibus Dinner”, in Charles Dickens, Jun., editor, All the Year Round. A Weekly Journal., volume V, London: Messrs. Chapman and Hall, , published 1871, page 43, column 1:Do they take to the cooking of horseflesh in ragoûts, emincés, and cheval à la mode without a tinge of disgust?
1883, E C Hope-Edwardes, Azahar. Extracts from a Journal in Spain in 1881-82., London: Richard Bentley and Son, ; Shrewsbury: A. Chancellor, , page 132:It was at the opposite table, where W⸺ and other servants were dining, sitting up on its nurse’s knees, eating ragoût, and taking sips of red wine, as a preparation for its night in the train.
2004, Bonnie J. Slotnick, “Delmonico’s”, in edited by Andrew F. Smith, The Oxford Encyclopedia of Food and Drink in America, volumes 1 (A–J), Oxford University Press, →ISBN, page 380:In 1831 the Delmonicos hired a French chef, who prepared potages, ragoûts, and other hot dishes; […]
Verb
ragoût (third-person singular simple present ragoûts, present participle ragoûting, simple past and past participle ragoûted)
- Alternative spelling of ragout.
1816, John Simpson, A Complete System of Cookery, on a Plan Entirely New; Consisting of an Extensive and Original Collection of Receipts, in Cookery, Confectionary, etc. , London: W. Stewart, ; Baldwin, Cradock, and Joy, ; Gale and Fenner, , page 497:A Breast of Veal Ragoûted.
1827, a Lady, Domestic Economy, and Cookery, for Rich and Poor; Containing an Account of the Best English, Scotch, French, Oriental, and Other Foreign Dishes; , London: Longman, Rees, Orme, Brown, and Green, , page 414:The hind quarters may be fricaséed, ragoûted, or done in a timbale or casserole, with any of the fine herb seasoning, and served as a first-course dish; […]
1858, an association of heads of families and men of science, The Household Encyclopædia; or, Family Dictionary of Everything Connected with Housekeeping and Domestic Medicine; , volume I, London: W. Kent & Co., ; Winchester: Hugh Barclay, , page 463, column 1:EGGS, RAGOÛTED.
1908 September, S[arah] T[yson] Rorer, “What Nature Really Intended Us to Eat”, in Edward W[illiam] Bok, editor, The Ladies’ Home Journal, Philadelphia, Pa.: The Curtis Publishing Company, page 40, column 2:But I would like them to substitute fruits and bread and butter for pies as well as cakes; to cook simply; to bake, boil or stew their potatoes, instead of wasting time and fire on croquettes or fries; to boil, broil or roast meats, instead of frying and ragoûting them; to serve nice green vegetables, simply boiled in salt water, instead of stewing them for hours with fat meats.
Finnish
Etymology
Unadapted borrowing from French ragoût.
Pronunciation
Noun
ragoût
- ragout
Declension
Further reading
French
Etymology
From Middle French ragoûter (“awaken the appetite”), from goût (“taste”) from Latin gustus.
Pronunciation
Noun
ragoût m (plural ragoûts)
- ragout
- stew
Descendants
Further reading
Norman
Etymology
Borrowed from French ragoût.
Noun
ragoût m (plural ragoûts)
- (Jersey) stew
Synonyms