from The Century Dictionary.
- noun The dust of charcoal which accumulates around the furnace of charcoal-works; coal-dust.
- noun An acanthop-terygian fish of the genus Pagrus, P. vulgaris, of the family Sparidæ, found in British seas. Also called
- noun A local Scotch name of the roach. Also
- To cook (meat) by stewing in a thick rich gravy with vegetables, etc., and then slowly baking.
- noun In cookery, braized meat.
from the GNU version of the Collaborative International Dictionary of English.
- noun See
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A European
marine fish(Pagrus vulgaris) allied to the American scup; the becker. The name is sometimes applied to the related species.
- noun a kind of small
charcoalused for roasting ore.
- verb Dated form of
Sorry, no etymologies found.
The braize, the sea-scorpion, the black conger, the muraena, and the piper or sea-cuckoo are found alike in shallow and deep waters.
Fishes do not thrive in cold places, and those fishes suffer most in severe winters that have a stone in their head, as the chromis, the basse, the sciaena, and the braize; for owing to the stone they get frozen with the cold, and are thrown up on shore.
Partly braize a fine bit of this joint, and press it between two plates till cold.
Blanch and braize as above, and when cold egg and breadcrumb and sautez in butter.
Cook a cucumber as in No. 165, braize it for five minutes, add to it a good rich Bechamel (No. 3), mixed with cream and grated Parmesan Spread this well over the cucumber, and put it into the oven for ten minutes keeping the rounds of cucumber separate, so as to arrange them in a circle on a very hot dish.
Sew the pig up and braize it in a big stewpan with bits of bacon, a clove of garlic with two cuts, a bunch of herbs and one bay leaf, for half an hour.
Then stitch it up and braize it in good stock, with some slices of bacon, ham, and a bunch of herbs.
Roll the head up, stitch it together and braize it in half a tumbler of Malmsey or Australian Muscat (Burgoyne's), half a cup of very good white stock, some bits of ham and bacon, and a clove of garlic with two cuts.
-- An excellent way in which to cook a piece of beef that is cut from the rump or lower round is to braize it.
Put the lid on the stewpan and braize well for fifteen minutes, then stir in a tablespoonful of flour, and pour in a quarter pint of good boiling stock and boil very gently for fifteen minutes, then strain through a tamis, skim off all the grease, pour the sauce into an earthenware vessel, and let it get cold.