See ragoût in All languages combined, or Wiktionary
Download JSON data for ragoût meaning in English (5.6kB)
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{
"ref": "1863, Edmond [François Valentin] About, [unknown, transl.], “The Notary’s Nose”, in Bentley’s Miscellany, volume LIV, London: Chapman and Hall, […], page 306",
"text": "“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.",
"type": "quotation"
},
{
"ref": "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",
"text": "Do they take to the cooking of horseflesh in ragoûts, emincés, and cheval à la mode without a tinge of disgust?",
"type": "quotation"
},
{
"ref": "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",
"text": "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.",
"type": "quotation"
},
{
"ref": "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, page 380",
"text": "In 1831 the Delmonicos hired a French chef, who prepared potages, ragoûts, and other hot dishes; […]",
"type": "quotation"
}
],
"glosses": [
"Alternative spelling of ragout."
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"word": "ragoût"
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{
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{
"form": "ragoûting",
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"present"
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{
"form": "ragoûted",
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{
"ref": "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",
"text": "A Breast of Veal Ragoûted.",
"type": "quotation"
},
{
"ref": "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",
"text": "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; […]",
"type": "quotation"
},
{
"ref": "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",
"text": "EGGS, RAGOÛTED.",
"type": "quotation"
},
{
"ref": "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",
"text": "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.",
"type": "quotation"
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],
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],
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"word": "ragoût"
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{
"ref": "1863, Edmond [François Valentin] About, [unknown, transl.], “The Notary’s Nose”, in Bentley’s Miscellany, volume LIV, London: Chapman and Hall, […], page 306",
"text": "“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.",
"type": "quotation"
},
{
"ref": "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",
"text": "Do they take to the cooking of horseflesh in ragoûts, emincés, and cheval à la mode without a tinge of disgust?",
"type": "quotation"
},
{
"ref": "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",
"text": "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.",
"type": "quotation"
},
{
"ref": "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, page 380",
"text": "In 1831 the Delmonicos hired a French chef, who prepared potages, ragoûts, and other hot dishes; […]",
"type": "quotation"
}
],
"glosses": [
"Alternative spelling of ragout."
],
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"word": "ragoût"
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"English verbs"
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"forms": [
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"form": "ragoûts",
"tags": [
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{
"form": "ragoûting",
"tags": [
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"present"
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{
"form": "ragoûted",
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{
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"lang": "English",
"lang_code": "en",
"pos": "verb",
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"examples": [
{
"ref": "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",
"text": "A Breast of Veal Ragoûted.",
"type": "quotation"
},
{
"ref": "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",
"text": "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; […]",
"type": "quotation"
},
{
"ref": "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",
"text": "EGGS, RAGOÛTED.",
"type": "quotation"
},
{
"ref": "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",
"text": "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.",
"type": "quotation"
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],
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],
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]
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"word": "ragoût"
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This page is a part of the kaikki.org machine-readable English dictionary. This dictionary is based on structured data extracted on 2024-05-16 from the enwiktionary dump dated 2024-05-02 using wiktextract (e268c0e and 304864d). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.
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