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.
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Webster's Dictionary 1913
Webster's Revised Unabridged Dictionary, C. & G. Merriam Co., 1913.