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The Collaborative International Dictionary of English v.0.48 (gcide)

Braise \Braise\, Braize \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}.]
[1913 Webster] Braise


Braise \Braise\, Braize \Braize\, n. [F.]
1. Charcoal powder; breeze.
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2. (Cookery) Braised meat.
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Braise \Braise\, v. t. [F. braiser, fr. braise coals.] (Cookery)
To stew or broil in a covered kettle or pan.
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A braising kettle has a deep cover which holds coals;
consequently the cooking is done from above, as well as
below. --Mrs.
Henderson.
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