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 cereal binder used in meat product manufacture
a rectangular, hard, dry biscuit
a twice-baked bread, slices of bread baked until they are hard and crisp (also called a zwieback)
a weaning food for children