FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
RAGOUT
Fisher, M.F.K. and the Editors of Time-Life Books. 1968. The Cooking of Provincial France. Time-Life Books, New York. TIME-LIFE BOOKS, New York.
stew
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. III
is anything that restores the appetite, encourageing the epicure to continue his feast, even though the requirements of nature are satisfied. In this sense it is applied to those famous French stews which abound in aromatic spices and wines, and which are commonly served after the solid courses are disposed of.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a highly seasoned dish of meat cut into small pieces and stewed with vegetables.
- ORIGIN from French ragout, from ragouter 'revive the taste of.'
Adapted from: Dahl, J.O. 1945. Food and Menu Dictionary. The DAHLS, Haviland Road, Stamford, Conn.
is French for a thick savory stew.is a cubed left-over veal cooked in brown sauce and spices.
