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ragout

[ra-goo] /ræˈgu/
noun
1.
French Cookery. a highly seasoned stew of meat or fish, with or without vegetables.
verb (used with object), ragouted
[ra-good] /ræˈgud/ (Show IPA),
ragouting
[ra-goo-ing] /ræˈgu ɪŋ/ (Show IPA)
2.
to make into a ragout.
Origin
1650-1660
1650-60; < French ragoût, derivative of ragoûter to restore the appetite of, equivalent to r(e)- re- + á (< Latin ad to) + goût (< Latin gustus taste)
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Based on the Random House Dictionary, © Random House, Inc. 2014.
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British Dictionary definitions for rag-outing

ragout

/ræˈɡuː/
noun
1.
a richly seasoned stew of meat or poultry and vegetables
verb -gouts (-ˈɡuːz), -gouting (-ˈɡuːɪŋ), -gouted (-ˈɡuːd)
2.
(transitive) to make into a ragout
Word Origin
C17: from French, from ragoûter to stimulate the appetite again, from ra-re- + goûter from Latin gustāre to taste
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
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Word Origin and History for rag-outing

ragout

n.

"highly seasoned meat and vegetable stew," 1650s, from French ragoût (mid-17c.), from Middle French ragoûter "awaken the appetite," from Old French re- "back" (see re-) + à "to" + goût "taste," from Latin gustum (nominative gustus); see gusto.

Online Etymology Dictionary, © 2010 Douglas Harper
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