ragoût

ragoût (countable and uncountable, plural ragoûts)

1. 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; […]

ragoût (third-person singular simple present ragoûts, present participle ragoûting, simple past and past participle ragoûted)

1. 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.

• raguu

Unadapted borrowing from French ragoût.

• IPA^(key): /ˈrɑɡuː/,

ragoût

1. ragout

• “ragoût”, in Kielitoimiston sanakirja [Dictionary of Contemporary Finnish]‎ (in Finnish) (online dictionary, continuously updated), Kotimaisten kielten keskuksen verkkojulkaisuja 35, Helsinki: Kotimaisten kielten tutkimuskeskus (Institute for the Languages of Finland), 2004–, retrieved 2023-07-03

From Middle French ragoûter (“awaken the appetite”), from goût (“taste”) from Latin gustus.

• IPA^(key): /ʁa.ɡu/

• Audio:

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ragoût m (plural ragoûts)

1. ragout
2. stew

• → Danish: ragout
• → English: ragout
• → Finnish: ragoût
• → German: Ragout
• → Italian: ragù
• → Norman: ragoût
• → Portuguese: ragu
• → Russian: рагу́ n (ragú)
• → Spanish: ragú

• “ragoût”, in Trésor de la langue française informatisé , 2012.

Borrowed from French ragoût.

ragoût m (plural ragoûts)

1. (Jersey) stew

• êtuivée
• fricot
• hachie