Contents

EnglishEdit

Pagrus pagrus
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EtymologyEdit

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PronunciationEdit

NounEdit

braize ‎(plural braizes)

  1. A European marine fish, Pagrus pagrus, allied to the American scup; the becker. The name is sometimes applied to the related species.
  2. A kind of small charcoal used for roasting ore.
    • 1957, H.R. Schubert, History of the British Iron and Steel Industry, p. 216.
      The fuel was wood, either alone or mixed with peat, or pure peat - as in the north of Lancashire - or mineral coal, but most frequently it was small charcoal, called braise or braize.
  3. Meat cooked by braising.

SynonymsEdit

VerbEdit

braize ‎(third-person singular simple present braizes, present participle braizing, simple past and past participle braized)

  1. Dated form of braise.
    braizing meat

AnagramsEdit

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