[Sca-cooks] Stew by another name?

[Johnna Holloway]

Ragout according to the glossary that Prospect has online
(which now includes Elizabeth David's glossary
to John Nott’s Cooks and Confectioners Dictionary (1726) )
says this:

RAGOO. An anglicized version of the French word ragout, meaning a sort 
of stew to which a highly flavoured sauce was added near the end of the 
cooking time. From the 17th century onwards this was often thickened 
with fried flour. The English translator of Massialot (1702), who 
provided a glossary of culinary terms as a preface to the work, simply 
says: ‘Ragoo, a high season’d Dish, after the French way.’(Glasse, 1747)

RAGOUT: a dish of meat cut in small pieces, stewed with vegetables and 
highly seasoned. (Richard Bradley, 1736)

I think I would stay with ragout too.

Johnnae
(getting slowly caught up on the mail)

Frankly I would use the word Ragout. snipped

>Ranald de Balinhard, formerly a frequent 18th century cook.
>
>  
>
>>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. snipped
>>
>>Anyway, suggestions for "ragout" other than "stew"?
>>
>>Thanks,Urtatim (that's err-tah-TEEM)
>>the persona formerly known as Anahita
>>