bogracs

alternative bogrács

1. A Hungarian cooking pot made of metal.

   The Magyars’ bograc,^([sic]) a cooking cauldron hung over an open fire, is a utensil still used.

   1989 October 2, Gail Pennington, “Hungary for Paprika”, in St. Louis Post-Dispatch, volume 111, number 275, St. Louis, Mo., →ISSN, →OCLC, page 3FW, column 1

   5 more examples

   They had good meat and always cooked out-of-doors by hanging their heavy iron pots over an open fire on bogracs (tripods).

   1972 July 14, Paula Buchholz, quoting Maria Cserhalmi, “They’re Proud of Homeland Traditions”, in Detroit Free Press, volume 142, number 67, Detroit, Mich., →ISSN, →OCLC, page 2-C, column 1

   The popularity of bogracs-style cooking, in which the meat is stewed slowly in its own juice, has survived undiminished since the days of the early Magyar tribes who settled in the land in the ninth century.

   1978 February 3, Pat Edgar, “How it’s cooked in other countries: All in a stew!”, in Walsall Observer, number 5701, Walsall, West Midlands, →ISSN, →OCLC, page 27, column 4

   The nomadic Magyar horsemen who settled in Hungary took supplied of dried meat to be chewed on the move or stewed up in the bogracs, the iron cauldron which was slung over the saddle (and could come in handy in more belligerent times if a few more arrowheads were needed).

   1991, Elisabeth Luard, “Field Food: Men’s Business”, in Harlan Walker, editor, Oxford Symposium on Food and Cookery 1991: Public Eating: Proceedings, London: Prospect Books, published 1992, →ISBN, pages 192–193

   The Rhapsody owner Steve Szatmari serves up beef goulash in a Hungarian bogracs kettle to Jim Lada and his mother, Helen.

   1993 December 10, Molly Abraham, “The Rhapsody provides a hearty tasting of Hungarian cuisine”, in Detroit Free Press, volume 163, number 192, Detroit, Mich., →ISSN, →OCLC, page 12E, column 4

   Menu items include homemade soups, escargot la champagne (snails like you’ve never tasted), fresh Greek salads, Wiener Schnitzel (unlike any other) and Hungarian beef goulash served in bogracs, authentic serving bowls from Budapest!

   2001 August 1, Marian Lynam, “On the Town”, in Myrtle Beach Golf Magazine (The Sun News), volume XI, number IV, Myrtle Beach, S.C., →ISSN, →OCLC, page 28, column 1