bogracs

See also: bogrács

English

Alternative forms

Etymology

From Hungarian bogrács.

Noun

bogracs (plural bogracs)

  1. A Hungarian cooking pot made of metal.
    • 1972 July 14, Paula Buchholz, quoting Maria Cserhalmi, “They’re Proud of Homeland Traditions”, in Detroit Free Press, volume 142, number 67, Detroit, Mich., →ISSN, →OCLC, page 2-C, column 1:
      They had good meat and always cooked out-of-doors by hanging their heavy iron pots over an open fire on bogracs (tripods).
    • 1978 February 3, Pat Edgar, “How it’s cooked in other countries: All in a stew!”, in Walsall Observer, number 5701, Walsall, West Midlands, →ISSN, →OCLC, page 27, column 4:
      The popularity of bogracs-style cooking, in which the meat is stewed slowly in its own juice, has survived undiminished since the days of the early Magyar tribes who settled in the land in the ninth century.
    • 1989 October 2, Gail Pennington, “Hungary for Paprika”, in St. Louis Post-Dispatch, volume 111, number 275, St. Louis, Mo., →ISSN, →OCLC, page 3FW, column 1:
      The Magyars’ bograc,[sic] a cooking cauldron hung over an open fire, is a utensil still used.
    • 1991, Elisabeth Luard, “Field Food: Men’s Business”, in Harlan Walker, editor, Oxford Symposium on Food and Cookery 1991: Public Eating: Proceedings, London: Prospect Books, published 1992, →ISBN, pages 192–193:
      The nomadic Magyar horsemen who settled in Hungary took supplied of dried meat to be chewed on the move or stewed up in the bogracs, the iron cauldron which was slung over the saddle (and could come in handy in more belligerent times if a few more arrowheads were needed).
    • 1993 December 10, Molly Abraham, “The Rhapsody provides a hearty tasting of Hungarian cuisine”, in Detroit Free Press, volume 163, number 192, Detroit, Mich., →ISSN, →OCLC, page 12E, column 4:
      The Rhapsody owner Steve Szatmari serves up beef goulash in a Hungarian bogracs kettle to Jim Lada and his mother, Helen.
    • 2001 August 1, Marian Lynam, “On the Town”, in Myrtle Beach Golf Magazine (The Sun News), volume XI, number IV, Myrtle Beach, S.C., →ISSN, →OCLC, page 28, column 1:
      Menu items include homemade soups, escargot la champagne (snails like you’ve never tasted), fresh Greek salads, Wiener Schnitzel (unlike any other) and Hungarian beef goulash served in bogracs, authentic serving bowls from Budapest!
    • 2004 March 20, Molly Abraham, “Molly’s faves”, in The Detroit News and Free Press, 130th year, number 211, Detroit, Mich.: The Detroit News, Inc., →ISSN, →OCLC, page 4D, column 5:
      Try the beef goulash, served in a miniature replica of bogracs, the traditional kettle that is hung over open fires in the old country, at the Hungarian Rhapsody, […]
    • 2004 December 29, Joanne Sasvari, “Taste: Try fantastic varietals”, in Calgary Herald, Calgary, Alta., →ISSN, →OCLC, page D8, column 5:
      Make this the year you venture beyond roast chicken and learn how to use a Moroccan tagine, a Spanish paellera, a Hungarian bogracs or an Asian wok.
    • 2005 February 14, Sue Perine O’Reilly, quoting John Soppanish, “Hungary man: Middletown man cooks up ethnic cuisine”, in JournalNews, volume 85, number 45, Hamilton, Oh., →OCLC, page D1, column 4:
      At night, they’d build a bonfire, slaughter an animal and then cook it in a bogracs — a pot with a tripod.
    • 2012 July 21, Judi Resick-Csokai, “Grandma’s magic soup pot: The ultimate comfort food grounds us in our ancient roots”, in Pittsburgh Post-Gazette, volume 85, number 356, Pittsburgh, Pa., →ISSN, →OCLC, page B-7, column 2:
      My husband chops wood for the bogracs, our big Hungarian soup pot that loosely resembles a witch’s cauldron.
    • 2012 August 23, Jeremy Grimaldi, “Thrill the grill: BBQ: taking it back to old school: Hungarian cookout goes back to basics”, in Bradford West Gwillimbury Topic, Bradford West Gwillimbury, Ont., →ISSN, →OCLC, page 7, column 1:
      This custom is almost unheard of in Canada, but in Hungary and much of Eastern Europe, the tradition of cooking outdoors remains common. On a number of occasions, I have partaken in these bogracs on previous occasions and it has remained in my consciousness ever since.
    • 2012 October 21, Seth Weibel, “Made to order: I recently experienced a big dish of Hungarian heaven”, in Sunday News Journal, Wilmington, Oh., →ISSN, →OCLC, page 5C, column 1:
      The primary cooking vessel in Hungary is the bogracs (still available today), a large cast iron kettle which is hung over an open fire.

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