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.
Meat prepared in this way.
A framework or grill upon which meat is laid to dry, or to be roasted.
To dry meat on such a frame.