▪ I. † braise, v.1 Obs. rare.
[? corruption of bray, influenced by bruise. Possibly in both quots. the correct reading is bruysing.]
trans. To bruise, to bray. Hence ˈbraising vbl. n.
| a 1500 Gold. Litany in Maskell Mon. Rit. (ed. 2) III. 270 The lyftyng vp of thi most holy body on the crosse, and the sore braysyng thereof. 1557 Richmond. Wills (1853) 100 Ij braysenge morters with ij pestles xxs. |
▪ II. braise, v.2
(breɪz)
Also braize, braze.
[a. Fr. braiser, f. braise, hot charcoal.]
To cook à la braise; i.e. to stew in a tightly-closed pan (properly with a charcoal fire above and below), the meat being surrounded with slices of bacon, herbs, etc.
| 1797 Lond. Art Cookery 149 Serve this ragoo under two ducks, cut into quarters, and brazed in a well seasoned braze. 1846 French Domest. Cookery 41 Braise: to stew meat tender with fat bacon. |
Hence braise n., braised meat, or the preparation for braising with. Also braised ppl. a., ˈbraiser n. [partly ad. F. braisière], ˈbraising vbl. n. used attrib. in braising-kettle, braising-pan.
| 1769 Mrs. Raffald Eng. Housekpr. (1778) 93 Add some of the braize liquor (if any left). 1797 Lond. Art Cookery 148 Stew them [chickens' feet] in a braze. Ibid. 149 [see vb.] 1825 French Domest. Cookery 376 To dress a dish à la braise you must have a braising-pan. a 1880 Mrs. Henderson in Webster Supp. s.v., A braising kettle has a deep cover which holds coals; consequently the cooking is done from above, as well as below. |