Căr'bo-nāde or Căr'bo-nā'do1, n.
n. [Fr. carbonnade, from O. Fr. carbon, Lat. carbo, coal.] (Cookery.) Flesh, fowl, or the like, cut across, seasoned, and broiled on coals. [Obs.]
2 entries under this word
Carbonade
Căr'bo-nā'do or Căr'bo-nāde2, v. t.
[imp. & p. p. CARBONADOED; p. pr. & vb. n. CARBONADOING.] 1. To cut or hack for frying or broiling. [Obs.] “A hare daintily carbonadoed.” Beau. & Fl.
Sense 2. To cut or hack. [Obs.] “With his keen-edged spear he cut and carbonadoed them.” Massinger.