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Entry 4 senses · 3 variants Webster, 1913

Braise

/brāz/ · IPA /bɹeɪz/
01 n. A European marine fish (Pagrus vulgaris) allied to the American scup; the becker. The name is sometimes applied to the related species.
  1. 1.
    A European marine fish (Pagrus vulgaris) allied to the American scup; the becker. The name is sometimes applied to the related species.(Zool.)
02 n. Charcoal powder; breeze.
  1. 1.
    Charcoal powder; breeze.
  2. 2.
    Braised meat.(Cookery)
03 v. t. To stew or broil in a covered kettle or pan.
  1. 1.
    To stew or broil in a covered kettle or pan.(Cookery)
    “A braising kettle has a deep cover which holds coals; consequently the cooking is done from above, as well as below.” — Mrs. Henderson.