Fishes do not thrive in cold places, and those fishes suffer most in severe winters that have a stone in their head, as the chromis, the basse, the sciaena, and the braize; for owing to the stone they get frozen with the cold, and are thrown up on shore. ❋ Unknown (2002)
The braize, the sea-scorpion, the black conger, the muraena, and the piper or sea-cuckoo are found alike in shallow and deep waters. ❋ Unknown (2002)
Partly braize a fine bit of this joint, and press it between two plates till cold. ❋ W. G. Waters (N/A)
Cook a cucumber as in No. 165, braize it for five minutes, add to it a good rich Bechamel (No. 3), mixed with cream and grated Parmesan Spread this well over the cucumber, and put it into the oven for ten minutes keeping the rounds of cucumber separate, so as to arrange them in a circle on a very hot dish. ❋ W. G. Waters (N/A)
Then dip it in flour and braize in good stock, to which add three ounces of butter, some bits of bacon, ham, a bay leaf, herbs, and a clove of garlic with two cuts. ❋ W. G. Waters (N/A)
Sew the pig up and braize it in a big stewpan with bits of bacon, a clove of garlic with two cuts, a bunch of herbs and one bay leaf, for half an hour. ❋ W. G. Waters (N/A)
Then stitch it up and braize it in good stock, with some slices of bacon, ham, and a bunch of herbs. ❋ W. G. Waters (N/A)
Stuff a breast of mutton with veal forcemeat mixed with two eggs beaten up, herbs, a little spice, and a tablespoonful of grated Parmesan, braize it in stock with a bunch of herbs and two onions. ❋ W. G. Waters (N/A)
Cut it into pieces about four inches long, blanch and braize them in good stock, ham, salt, and pepper. ❋ W. G. Waters (N/A)
Roll the head up, stitch it together and braize it in half a tumbler of Malmsey or Australian Muscat (Burgoyne's), half a cup of very good white stock, some bits of ham and bacon, and a clove of garlic with two cuts. ❋ W. G. Waters (N/A)
Blanch and braize as above, and when cold egg and breadcrumb and sautez in butter. ❋ W. G. Waters (N/A)
With this stuff a rabbit well and braize it for half an hour, then roast it before ❋ W. G. Waters (N/A)
-- An excellent way in which to cook a piece of beef that is cut from the rump or lower round is to braize it. ❋ Unknown (N/A)
Put the lid on the stewpan and braize well for fifteen minutes, then stir in a tablespoonful of flour, and pour in a quarter pint of good boiling stock and boil very gently for fifteen minutes, then strain through a tamis, skim off all the grease, pour the sauce into an earthenware vessel, and let it get cold. ❋ W. G. Waters (N/A)
Stew them gently till tender, take them out, skin and braize them in butter and good stock for half an hour. ❋ W. G. Waters (N/A)
Dissolve the butter in a small stewpan, peel and slice the cucumber in slices about a quarter of an inch thick, remove the seeds with a pointed knife, dry the slices in a clean cloth and braize them in the butter until tender (about a quarter of an hour), adding a little salt and pepper. ❋ Mrs. Bowdich (1896)
And so when we made up our minds to attend to it I almost instinctively put on my best alpacky dress (London brown) and I also run a new ribbin into my braize veil and tied it round my bunnet so it would hang in graceful folds adown the left side of my frame, I also put on my black mitts and my mantilly with tabs; of course I carried my faithful umbrell. ❋ Marietta Holley (1881)
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. ❋ Marietta Holley (1881)
But thank Heaven, my good green braize veil tied round it with strong lutestring ribbon, held it on, and I see I still had holt of my trusty cotton umbrell, though the wind had blowed it open, but I shet it and grasped it firmly, thinkin 'it wuz my only protector and safeguard now Josiah wuz lost, and I hastened away from that crazy spot. ❋ Marietta Holley (1881)
"Well," sez I, "push the brim back and I'll tie it down with my braize veil." ❋ Marietta Holley (1881)
