Look up: ragout

1. Ragout
   A stew made from poultry, game, fish, or vegetables, thickened liquid, and seasonings. Ragouts may be brown or white. For a brown ragout, the meat is first browned in fat, then sprinkled with flour, cooked a little, and finally moistened with clear stock or water. For a white ragout, the meat is coo...
   Found on http://www.chowbaby.com/10_2000/glossary
   
   
2. ragout
   [n] - well-seasoned stew of meat and vegetables
   Found on http://www.webdictionary.co.uk/definitio
   
   
3. Ragoût
   (ra-goo). A stew made of meat or meat and vegetables and served with a sauce.
   Found on http://www.encyclo.co.uk/visitor-contrib
   
   
4. Ragout
   Ra·gout' (rȧ*gō') noun [ French ragoût , from ragoûter to restore one's appetite, from Latin prefix re- re- + ad to + gustare to taste, gustus taste. See Gust relish.] A dish made of pi...
   Found on http://www.encyclo.co.uk/webster/R/6
   
   
5. ragout
   noun well-seasoned stew of meat and vegetables
   Found on http://wordnetweb.princeton.edu/perl/web
   
   
6. Ragout
   • (n.) A dish made of pieces of meat, stewed, and highly seasoned; as, a ragout of mutton.
   Found on http://thinkexist.com/dictionary/meaning
   
   
7. Ragout
   A thick savory stew.
   Found on http://www.goodcooking.com/winedefs.html
   
   
8. Ragout
   A stew.
   Found on http://www.greatbritishkitchen.co.uk/ind
   
   
9. Ragout
   Ragout is a dish of meat or fish stewed with vegetables and highly seasoned so as to excite a jaded appetite.
   Found on http://www.probertencyclopaedia.com/brow
   
   
10. Ragout
    a stew.
    Found on http://www.encyclo.co.uk/visitor-contrib
    
    
11. ragout
    (ra-GOO) - This is a French word, which means stew, usually one made of meat or poultry and which is rather thick. In recent years, this word has become a rather clever restaurant menu marketing term because it describe just about any mixture that is somewhat soupy or stew like.
    Found on http://whatscookingamerica.net/Glossary/
    
    
12. Ragout
    The term `ragout` (French ragoût) refers to a main-dish stew. (The etymologically related Italian ragù is a sauce such as Bolognese used typically to dress pasta.) The basic method of preparation involves slow cooking over a low heat. The potential ingredients are many; ra...
    Found on http://en.wikipedia.org/wiki/Ragout