• In <em>cookery</em>, braized meat.
  • The dust of charcoal which accumulates around the furnace of charcoal-works; coal-dust.
  • An acanthop-terygian fish of the genus <em>Pagrus, P. vulgaris</em>, of the family <em>Sparidæ</em>, found in British seas. Also called <internalXref urlencoded="becker">becker</internalXref>.
  • A local Scotch name of the roach. Also <internalXref urlencoded="braze">braze</internalXref>.
  • To cook (meat) by stewing in a thick rich gravy with vegetables, etc., and then slowly baking.
  • See <xref urlencoded="braise">braise</xref>.
  • A European <xref>marine</xref> <xref>fish</xref> (Pagrus vulgaris) allied to the American <xref>scup</xref>; the <xref>becker</xref>. The name is sometimes applied to the related species.
  • a kind of small <xref>charcoal</xref> used for roasting <xref>ore</xref>.
  • Dated form of <xref>braise</xref>.
powered by