broil

Definition

To cook by direct, radiant heat.

Etymology

From Middle English broylen, brulen (“to broil, cook”), from Anglo-Norman bruiller, broiller (“to broil, roast”), Old French brusler, bruller (“to broil, roast, char”), a blend of two Old French verbs: * bruir (“to burn”), from Frankish *brōjan (“to burn, scald”) * usler (“to scorch”), from Latin ustulō (“to scorch”)

Example Sentences

• "To broil a pigeon. When you broil them, do them in the same manner, and take care your fire is very clear, and set your gridiron high, that they may not burn, and have a little parsley and butter in a cup. You may split them, and broil them with a little pepper and salt, and you may roast them only with a little parsley and butter in a dish."
• "To broil Red Mullet. Neither seale nor gut your mullet, wipe them very clean in a cloth, butter half a sheet of writing paper for each fish, put them in, and fasten it all round; have a very clear fire, broil them very gently for twenty minutes, hen put them in a dish, with anchovy sauce and plain butter in boats."
• "To broil fish. To broil trout in a third way. When they are cleaned and washed, dry them well in a napkin. Then bind them about with packthread, sprinkle them with melted butter and salt, and broil them over a gentle fire, turning them from time to time."