rago

• Civilized legislation and philanthropy are directly opposed to your 'Survival of the Fittest;' and since I am not a tattooed princess of the South Pacific, allowed to regale myself with croquettes of human brains, or a ragoűt of baby's ears and hands, well flavoured with wine and lemon, I accepted civilization. —  Infelice
• What the wits of Parma had once stigmatised as a ragoűt of frogs, now seemed the only possible expression for celestial ecstasy; and to delineate the joy of heaven upon those multitudes of domes and semi-domes was a point of religious etiquette. —  Renaissance in Italy Volume 3 The Fine Arts
• _ -- An ornamental dish made principally with quenelle forcemeat, and filled with some kind of ragoût, scollops, etc. —  The Girl's Own Paper, Vol. VIII, No. 355, October 16, 1886
• This game is called by the Malays sipak raga, or, in the dialect of Bencoolen, chipak rago, and is played by a large party standing in an extended circle, who endeavour to keep up the ball by striking it either perpendicularly, in order to receive it again, or obliquely to some other person of the company, with the foot or the hand, the heel or the toe, the knee, the shoulder, the head, or with any other part of the body; the merit appearing to consist in producing the effect in the least obvious or most whimsical manner; and in this sport many of them attain an extraordinary degree of expertness. —  The History of Sumatra Containing An Account Of The Government, Laws, Customs And Manners Of The Native Inhabitants
• The name given to a crust of rice moulded in the shape of a pie, then baked with mince or a purée of game in it Cerner._--Is to cut paste half way through with a knife or cutter, so that part can be removed when cooked to make room for something else Charlotte._--Consists of very thin slices of bread, steeped in oiled butter, and placed in order in a mould, which is then filled with fruit or preserve Chartreuse of vegetables._--Consists of vegetables tastefully arranged in a plain mould, which is then filled with either game, pigeons, larks, tendons, scollops, or anything suitably prepared Chartreuse ŕ la Parisienne._--An ornamental dish made principally with quenelle forcemeat, and filled with some kind of ragoűt, scollops, etc Chausse._--A jelly bag Compote._--Fruits preserved in syrup. —  The Girl's Own Paper, Vol. VIII, No. 355, October 16, 1886

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