Braise, Braize (?), n. [So called from its iridescent colors.] Zool.

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.]


© Webster 1913.

Braise, Braize, n. [F.]


Charcoal powder; breeze.

2. Cookery

Braised meat.


© Webster 1913.

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.


© Webster 1913.