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 thick soup or stew, made by boiling vegetables, grains, and sometimes meat or fish, a staple food throughout Europe in the Middle Ages.