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 sb., braised meat, or the preparation for braising with. Also Braised ppl. a., Braiser sb. [partly ad. F. braisière], Braising vbl. sb. used attrib. in braising-kettle, -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.
1876. Mrs. Henderson, Pract. Cooking, 47 (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.
