DCHP-2

richeau [< Cdn F < F réchaud portable warming oven; cf. F réchauffer warm over] Hist. DCHP-1 (pre-1967)

• n.

  a palatable dish of pemmican mixed with flour and vegetables, when available, and warmed over a fire.

  See also: infidel dish  rousseau  rub(b)aboo  

  • This term had many spelling variants, including rasho, richot, rouchou, rousseau, rusho(o), rowshow.

  • 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". . . .