A dish (usually meat) prepared by braising.
A sauce used for braising.
Pagellus bogaraveo, syn. Pagellus centrodontus (sea bream)
To cook in a small amount of liquid, in a covered pan, somewhere between steaming and boiling.
A soup made from broth and other ingredients such as vegetables, herbs or diced meat.
Water in which food (meat or vegetable etc) has been boiled.