To cook in a small amount of liquid, in a covered pan, somewhere between steaming and boiling.
A sauce used for braising.
A dish (usually meat) prepared by braising.
Pagellus bogaraveo, syn. Pagellus centrodontus (sea bream)
To cook slowly in hot water that is below the boiling point.
To exercise excessive or damaging authority in an attempt to protect. To overprotect.
To treat gently or with great care.
An Irish dish comprising layers of roughly sliced pork sausages and bacon rashers with sliced potatoes and onions.