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Definition of Braised
1. Adjective. Cooked by browning in fat and then simmering in a closed container.
Definition of Braised
1. Verb. (past of braise) ¹
¹ Source: wiktionary.com
Definition of Braised
1. braise [v] - See also: braise
Lexicographical Neighbors of Braised
Literary usage of Braised
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Table: How to Buy Food, how to Cook It, and how to Serve it by Alexander Filippini (1889)
"Sweetbreads braised ii la Sauce Bearnaise.—The same as for No. ... Place six
braised sweetbreads, prepared as for No. 602, in six small, ..."
2. The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery by Alexis Soyer (1847)
"Of Cotelettes braised. braised cotelettes are much more in vogue in France than
in England, for in the former they prefer meat stewed, whilst in the latter ..."
3. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"braised Duck. Tough ducks are sometimes steamed one hour, and then braised in
same manner as chicken.' Broiled Quail. Follow recipe for Broiling Chicken, ..."
4. A New System of Domestic Cookery: Formed Upon Principles of Economy, and by Maria Eliza Ketelby Rundell (1840)
"Being broad it requires a high and strong fire. fillet of Mutton braised. Take off
the chump end of the loin, butter some paper, and put over it, ..."
5. The Horse, in the Stable and the Field: His Varieties, Management in Health by John Henry Walsh (1888)
"Unless the splint is in the way of the action of the other foot, and the skin on
its surface is braised by repeated blows, there is seldom any swelling of ..."
6. German Cookery for the English Kitchen by Ella Oswald (1906)
"(braised VEAL.) For 6 Persons. Time of Preparation : 2 hours. 4$ Ibs. veal, j Ib.
butter. i pint water in which I tea- spoonful Liebig's Meat Extract is ..."
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