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richeau
[< Cdn F < F réchaud portable warming oven; cf. F réchauffer warm over]
Hist.
DCHP-1 (pre-1967)
Entry from the DCHP-1 (pre-1967)
This entry may contain outdated or offensive information, terms, and examples.
n.
a palatable dish of pemmican mixed with flour and vegetables, when available, and warmed over a fire.
This term had many spelling variants, including rasho, richot, rouchou, rousseau, rusho(o), rowshow.
Quotations
1848
They call it richeau; it is uncommonly rich, and very little will suffice for an ordinary man.
1879
He labors hard now in the river's bed,/Enjoying his three square meals a day,/And getting fat on richeau, spuds, and bread.
1914
. . . the other was called by the plain hunters a "rechaud." It was cooked in a frying pan with onions and potatoes or alone.
1938
While the white man was making a fire of buffalo chips and preparing a meal of richeau, the Indian . . . wandered far afield. . . .
1963
When flour was procurable, the trippers disintegrated the solid pemmican in a frying pan by heat, added flour, pepper or salt, and made a dish fit for the gods called locally "Rushoo". . . .