[Sca-cooks] Stew by another name?

[Ron Carnegie]

Frankly I would use the word Ragout.  That is exactly what they did in the 
English  cook books of the  18th century.  There is some believe that the 
english pronounced the word the way it is spelled rather than as intended. 
I do not know if there is documentation to support that or not.  The word 
certainly has been used in English however.

Ranald de Balinhard, formerly a frequent 18th century cook.


----- Original Message ----- 
From: <lilinah at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Saturday, July 08, 2006 4:22 PM
Subject: [Sca-cooks] Stew by another name?


> So as i've said, i'm translating "A la table du Grand Turc" - i now
> have 3 pages let to go!!! then i have to type it in to a computer and
> refine the translation.
>
> One of these refinements involves replacing the French word "ragout"
> (circumflex over the "u") with an English word. Most often the word
> would be "stew" but i wonder if there's another word that would carry
> less baggage, at least here in the US.
>
> I translated the book by hand into a note book - i just translated on
> the run, so to speak, and i left a few words or expressions in French
> rather than stop to ponder various synonyms or modern English idioms
> - so now i have to go back and switch them out, which will be easy on
> a computer.
>
> Anyway, suggestions for "ragout" other than "stew"?
>
> Thanks,
> -- 
> Urtatim (that's err-tah-TEEM)
> the persona formerly known as Anahita
>
> taking a quick break from the Germany-Portugal World Cup game
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