to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid.
Contemporary Examples

An American Prairie Feast Sophie Menin July 16, 2010
5 Recipes to Feed a Hungry Holiday Crowd December 17, 2009
Menu for a Moveable Feast: 10 Famous Authors and Their Favorite Foods & Recipes Nicole Villeneuve October 11, 2012
An American Prairie Feast Sophie Menin July 16, 2010
A Little Latin Flavor Sarah Whitman-Salkin October 20, 2009

Historical Examples

Choice Cookery Catherine Owen
Choice Cookery Catherine Owen
The Belgian Cookbook Various
The Century Cook Book Mary Ronald
Salads, Sandwiches and Chafing-Dish Dainties Janet McKenzie Hill

to cook (meat, vegetables, etc) by lightly browning in fat and then cooking slowly in a closed pan with a small amount of liquid


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  • Break

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