carbonade

Car`bo*na"do, Car"bo*nade, v. t. [imp. & p. p. Carbonadoed; p. pr. & vb. n. Carbonadoing.] 1. To cut (meat) across for frying or broiling; to cut or slice and broil. [Obs.] A short-legged hen daintily carbonadoed. Bean. & Fl. 2. To cut or hack, as in fighting. [Obs.] I'll so carbonado your shanks. Shak. Car"bo*nade, Car`bo*na"do, n. Etym: [Cf. F. carbonnade, It. carbonata, Sp. carbonada, from L. carbo coal.] (Cookery) Defn: Flesh, fowl, etc., cut across, seasoned, and broiled on coals; a chop. [Obs.]

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