Braise

Braise

n.
  1. A European marine fish (Pagrus vulgaris) allied to the American scup; the becker. The name is sometimes applied to the related species. (Zool.)

Braise

n.
  1. Charcoal powder; breeze.
  2. Braised meat. (Cookery)

Braise

v. t.
  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.