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Ragout (, French: ragoût, French: [ʁaɡu]) is a stew served as a main dish.




Etymology


The term comes from the French ragoûter, meaning 'to revive the taste'.




Preparation


The basic method of preparation involves slow cooking over a low heat. The main ingredients are many; ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned.




Examples



Roman-era cookbook Apicius includes a recipe for ragout with ostrich meat. According to a translation by Patrick Faas, it incorporated dates, honey, vinegar, garum (a fish sauce), passum (a dessert wine), and spices such as pepper, mint, roast cumin, and celery seed. The Apicius recipe suggests boiling all the ingredients save for the ostrich meat together in a pot, binding them with starch, and pouring the mixture over boiled ostrich meat, while Faas, in his reconstruction, tells the reader to first make a roux with flour and olive oil and add passum, spices, honey, vinegar, dates, and garum in a certain order, after which the reader can then stir in the ostrich meat, which he says can be roasted or fried.
Two 18th-century English dishes from The Complete Housewife show some of the varying meats, vegetables, seasonings, garnishes and procedures which can be applied to the ragoût.

A Ragu for made Dishes
TAKE claret, gravy, sweet-herbs, and savory spice, toss up in it lamb-stones (i.e. lamb's testicles), cock's-combs, boiled, blanched, and sliced, with sliced sweet-meats, oysters, mushrooms, truffles, and Murrell thicken these with brown butter; use it when called for.
To make a Ragu of Pigs-Ears
TAKE a quantity of pigs-ears, and boil them in one half wine and the other water; cut them in small pieces, then brown a little butter, and put them in, and a pretty deal of gravy, two anchovies, an eschalot or two, a little mustard, and some slices of lemon, some salt and nutmeg: stew all these together, and shake it up thick. Garnish the dish with barberries.
In his 19th-century culinary dictionary, Alexandre Dumas credits ragouts with making "the ancient French cuisine shine". He gives several examples including salpicons, made with a variety of meats and vegetables like mushrooms, artichokes, truffles, quenelles, and sweetbreads. According to Dumas each ingredient is cooked separately. The "Ordinary Salpicon" includes veal sweetbreads, ham, mushrooms, foie gras and truffles served in espagnole sauce. Celery ragout is cooked in bouillon seasoned with salt, nutmeg and pepper. Cucumber ragout is made with velouté sauce. One ragout is made with madeira, chestnuts and chipolata sausages cooked in bouillon with espagnole sauce.




In popular culture


The 1731 patriotic ballad "The Roast Beef of Old England" by the British writer Henry Fielding comically attributes Britain's traditional military prowess to the eating of roast beef, suggesting that this has been lost since the introduction of ragout from "all-vapouring France".
In Robert Burns' "Address to a Haggis" (1786), the poet suggests nobody could possibly choose French ragout when presented with the titular delicacy.
In the novel Pride and Prejudice, the character Mr. Hurst reacts with disdain when Elizabeth Bennet opts for a "plain dish" instead of a ragout at dinner.
In the Haddawy translation of The Arabian Nights, the Steward's tale about "The Young Man from Baghdad and Lady Zubaida's Maid" (beginning during the 121st night and continuing through the 130th night) tells of the suffering of a young man who attempts to consummate his marriage without having washed his hands after having eaten a large quantity of ragout spiced with cumin.




See also



List of stews
Ragù




References






External links


Media related to Ragoût at Wikimedia Commons

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Artikel Terkait "ragout"

Ragout - Wikipedia

Ragout (/ ræˈɡuː /, French: ragoût, French: [ʁaɡu]) is a stew served as a main dish. The term comes from the French ragoûter, meaning 'to revive the taste'. The basic method of preparation involves slow cooking over a low heat.

What's the Difference Between Ragù and Ragout? - Food & Wine

18 Jun 2022 · Let's break it down: Ragù is a class of Italian pasta sauces made with ground or minced meat, vegetables, and occasionally, tomatoes. Bolognese, for example, falls under the ragù umbrella....

What is Ragoût? (with pictures) (with pictures) - Delighted Cooking

16 Mei 2024 · Ragoût is a thick, hearty stew of French origin; a similar version known as ragù is also made in Italy. Depending on the cook and the region, ragoût can be made with the intention of serving it as a main course dish, or it may be designed as a thick sauce to accompany boiled new potatoes, noodles, or some other form of starch.

Ragout Definition & Meaning - Merriam-Webster

The meaning of RAGOUT is well-seasoned meat and vegetables cooked in a thick sauce. Did you know?

Understanding Ragout: A Flavorful Journey through Culinary …

25 Okt 2024 · Ragout is a classic dish that originates from French cuisine, characterized by its hearty and flavorful sauce that typically accompanies meat, vegetables, or a combination of both. The term “ragout” comes from the French word “ragoûter,” which means “to revive the appetite.”

What is ragout in cooking? - Chef's Resource

One such dish is ragout. A term that originates from French cuisine, ragout refers to a rich, flavorful stew that is traditionally made with meat and vegetables. However, the versatility of ragout allows for a wide range of ingredients and variations, making it suitable for vegetarians and meat lovers alike.

Ragout: the delicious recipe for a hearty beef stew - Cookist

Ragout is a type of rich French stew made with meat and vegetables. It's slow-cooked to make a hearty dish that is full of flavor. There are endless variations you can make – with meat, without, fish, chicken, and you can use whatever vegetables you prefer – or whatever is in season!

Easy Ground Beef Ragout Recipe (Comfort Food Classic) - An …

04 Jan 2024 · Simple Weeknight Ground Beef Ragout. Browning ground beef builds deep flavor, while diced tomatoes, carrots, celery, and classic Italian seasonings simmer into a hearty meat sauce. Served over pasta and finished with Parmesan, this ragout delivers comfort without spending all day in the kitchen.

Ragù Vs Ragoût: What's The Difference? - Tasting Table

01 Okt 2022 · Unlike its French cousin, ragù is primarily a sauce used to top pasta and not a meal to be eaten by itself. Variations on ragù are not as disparate as ragoûts. It is usually based around minced...

Ragù - Wikipedia

In northern Italian regions, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables in a liquid, which traditionally include liquidized tomatoes, but also exist in tomatoless versions referred to as ragù in bianco (white ragù).