ragoût

plural ragoûts

1. alternativecountableuncountableAlternative spelling of ragout.

   In 1831 the Delmonicos hired a French chef, who prepared potages, ragoûts, and other hot dishes; […]

   2004, Bonnie J. Slotnick, “Delmonico’s”, in Andrew F. Smith, editor, The Oxford Encyclopedia of Food and Drink in America, volumes 1 (A–J), Oxford University Press, →ISBN, page 380

   3 more examples

   “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.

   1863, Edmond [François Valentin] About; [unknown, transl.], “The Notary’s Nose”, in Bentley’s Miscellany, volume LIV, London: Chapman and Hall, […], page 306

   Do they take to the cooking of horseflesh in ragoûts, emincés, and cheval à la mode without a tinge of disgust?

   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

   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.

   1883, E[llen] C[harlotte] Hope-Edwardes, Azahar. Extracts from a Journal in Spain in 1881-82., London: Richard Bentley and Son, […]; Shrewsbury: A. Chancellor, […], page 132

present singular third person ragoûts · participle present ragoûting · participle past ragoûted · past ragoûted

1. alternativeAlternative spelling of ragout.

   EGGS, RAGOÛTED.

   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

   3 more examples

   A Breast of Veal Ragoûted.

   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

   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; […]

   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

   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.

   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