• Webster's Revised Unabridged Dictionary
    • n Braize (Zoöl) A European marine fish (Pagrus vulgaris) allied to the American scup; the becker. The name is sometimes applied to the related species.
    • Braize (Cookery) Braised meat.
    • Braize Charcoal powder; breeze.
    • n Braize brāz See Braise.
    • ***
Century Dictionary and Cyclopedia
    • braize To cook (meat) by stewing in a thick rich gravy with vegetables, etc., and then slowly baking.
    • n braize In cookery, braized meat.
    • n braize An acanthop-terygian fish of the genus Pagrus, P. vulgaris, of the family Sparidæ, found in British seas. Also called becker.
    • n braize A local Scotch name of the roach. Also braze.
    • n braize The dust of charcoal which accumulates around the furnace of charcoal-works; coal-dust.
    • ***


Webster's Revised Unabridged Dictionary
So called from its iridescent colors


In literature:

Braized ribs of beef.
"The Cook's Decameron: A Study in Taste:" by Mrs. W. G. Waters
The methods of cooking with moist heat, that is, through the medium of water, are boiling, simmering, steaming, dry steaming, and braizing.
"Woman's Institute Library of Cookery, Vol. 1" by Woman's Institute of Domestic Arts and Sciences
If it is to be roasted or braized, it may be left whole.
"Woman's Institute Library of Cookery, Vol. 3" by Woman's Institute of Domestic Arts and Sciences
I felt to see if my braize veil hung down straight and graceful, and my front hair wuz all right, and my cameo pin fastened.
"Samantha at Coney Island" by Marietta Holley
Seein' that the other ladies did so I had throwed my braize veil gracefully over my head instead of my bunnet.
"Around the World with Josiah Allen's Wife" by Marietta Holley