\Braise\, Braize \Braize\, n. [So called from its
iridescent colors.] (Zo["o]l.)
A European marine fish ({Pagrus vulgaris}) allied to the
American scup; the becker. The name is sometimes applied to
the related species. [Also written {brazier}.]

\Braise\, Braize \Braize\, n. [F.]
1. Charcoal powder; breeze.
2. (Cookery) Braised meat.

\Braise\, v. t. [F. braiser, fr. braise coals.] (Cookery)
To stew or broil in a covered kettle or pan.
      A braising kettle has a deep cover which holds coals;
      consequently the cooking is done from above, as well as
      below.                                   --Mrs.
                                               Henderson.