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)
to make into a ragout.
a richly seasoned stew of meat or poultry and vegetables
verb -gouts (-ˈɡuːz), -gouting (-ˈɡuːɪŋ), -gouted (-ˈɡuːd)
(transitive) to make into a ragout
“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.
[rag-pik-er] /ˈrægˌpɪk ər/ noun 1. a person who picks up and other waste material from the streets, refuse heaps, etc., for a livelihood.
noun 1. a decorating technique in which paint is applied with a roughly folded cloth in order to create a marbled effect
[rag] /ræg/ noun 1. a worthless piece of cloth, especially one that is torn or worn. 2. rags, ragged or tattered clothing: The tramp was dressed in rags. 3. any article of apparel regarded deprecatingly or self-deprecatingly, especially a dress: It’s just an old rag I had in the closet. 4. a shred, scrap, or […]
noun 1. a rug, often multicolored, made of rags or strips of fabric woven or stitched together.