Hypertext Webster Gateway: "braise"
From Webster's Revised Unabridged Dictionary (1913) (web1913)
Braise \Braise\, Braize \Braize\, n. [So called from its
iridescent colors.] (Zo["o]l.)
A European marine fish ({Pagrus vulgaris}) allied to the
American scup; the becker. The name is sometimes applied to
the related species. [Also written {brazier}.]
From Webster's Revised Unabridged Dictionary (1913) (web1913)
Braise \Braise\, Braize \Braize\, n. [F.]
1. Charcoal powder; breeze.
2. (Cookery) Braised meat.
From Webster's Revised Unabridged Dictionary (1913) (web1913)
Braise \Braise\, v. t. [F. braiser, fr. braise coals.] (Cookery)
To stew or broil in a covered kettle or pan.
A braising kettle has a deep cover which holds coals;
consequently the cooking is done from above, as well as
below. --Mrs.
Henderson.
From WordNet (r) 1.7 (wn)
braise
v : cook in liquid; "braise beef"
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