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 liquid obtained by cooking meat or vegetables (or both).
Strong alcoholic drink derived from fermentation and distillation; more broadly, any alcoholic drink.
In process industry, a liquid in which a desired reaction takes place, e.g. pulping liquor is a mixture of chemicals and water which breaks wood into its components, thus facilitating the extraction of cellulose.
A parsley sauce commonly served with traditional pies and mash.
A liquid in which something has been steeped.
To cause someone to drink liquor, usually to excess.
To drink liquor, usually to excess.