Roget's 21st Century Thesaurus, Third Edition Copyright © 2013 by the Philip Lief Group.

EXAMPLES FROM THE WEB FOR BRAISE

Braise the galantine for an hour in stock made from the bones of the fish.

Then braise slowly for four to five hours, as directed for galantine of veal.

If there is any doubt about the age of the goose, it is better to braise than to roast it.

But in his eyes the fire of fever burned like the braise of a Yule log, dull and ominous.

Cook two sweetbreads as directed on another page, or braise with vegetables.

Braise four nice sweetbreads, and place them on fresh artichoke bottoms on a platter.

The braise is put on the cover, which, in some cases, is made deep on purpose to hold it.

Split four large sweetbreads, fill with chicken forcemeat, and braise them.

They braise it four or five hours, and it makes the toughest meat tender.

Add two or three cloves, pour hot stock around it, cover closely and braise in a hot oven for three hours.

WORD ORIGIN

1797, from French braiser "to stew" (17c.), from braise "live coals," from Old French brese "embers" (12c.), ultimately from West Germanic *brasa (as is Italian bragia, Spanish brasa), from PIE *bhre- "burn, heat" (see brawn). Related: Braised; braising.

MORE RELATED WORDS FOR BRAISE

Roget's 21st Century Thesaurus, Third Edition Copyright © 2013 by the Philip Lief Group.