ragout

[ ra-goo ]

noun

1. French Cooking. a highly seasoned stew of meat or fish, with or without vegetables.

verb (used with object)

, ra·gouted [ra-, good], ra·gout·ing [ra-, goo, -ing].

1. to make into a ragout.

ragout

/ ræˈɡuː /

noun

1. a richly seasoned stew of meat or poultry and vegetables

verb

1. tr to make into a ragout

Word History and Origins

Origin of ragout¹

1650–60; < French ragoût, derivative of ragoûter to restore the appetite of, equivalent to r ( e ) - re- + á (< Latin ad to) + goût (< Latin gustus taste)

Word History and Origins

Origin of ragout¹

C17: from French, from ragoûter to stimulate the appetite again, from ra- re- + goûter from Latin gustāre to taste

Example Sentences

The chuck ribs are those nearest the neck; they are frequently used for stews, chuck steaks and ragout.

From Project Gutenberg

The seemingly unappealing Mars-normal ragout suited his current tastes better, after all.

From Project Gutenberg

A banquet extraordinary was shortly to take place, and M. Sapin, the mastermind, came to beg of Regali the recipe for his ragout.

From Project Gutenberg

The neck and breast pieces are generally used to make a ragout, but any other piece may be used.

From Project Gutenberg

Munching his crust he entered the common-room where his men were at table with a steaming ragout before them.

From Project Gutenberg