{ Braise, Braize } (&?;), n. [So called from its iridescent colors.] (Zoöl.) 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.]

{ Braise, Braize }, n. [F.] 1. Charcoal powder; breeze.

2. (Cookery) Braised meat.

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.

• Alt. of Braize
  
• A method of joining non-ferrous metal using a molten filler metal. Similar to soldering but distinct from welding in that the filler is melted but not the metal being joined.
  
• (cooking)A method of cooking in a small amount of liquid, in a covered pan. Somewhere between steaming and boiling.