Carbonado

Take it vp Villain, and eat it, or I will make thee ſlice the brawnes of thy armes into carbonadoes, and eat them.

[…]to ſay the Troth on't before Corioles, he ſcotcht him, and notcht him like a Carbinado.

Our giants again found their way to the larder, and broke theirfast with collops, rashers, carbonados, a shield of brawn and mustard, and a noble sirloin of beef, making sad havoc with the latter, and washing down the viands with copious draughts of humming ale.

The carbonadoes consisted of any meat scotched on both sides and sprinkled with seasonings in various combinations, and then either broiled over the fire or before it.

With a quick sweep of my eye, I see fricassées, steamed bass and poached salmon, roast snipe, peacock, teal, mallard and quail, game pies and carbonados, tarts of marrowbone, neats' tongues, venison pasties, baked guinea fowl, compound salads, dishes of cream, quinces, comfits and marzipans, preserves, cheeses and fruits.

Now for the manner of Carbonadoing it is in this ſort, you ſhall firſt take the meate you muſt Carbonadoe and ſcorche it both aboue and belowe; then ſprinkle good ſtore of ſalt vpon it, and baſte it all ouer with ſweet butter melted, […]

Has he beſpoke, what will he have a brace, Or but one Partridge, or a ſhort-leg'd Hen, Daintyly carbonado'd?

To Carbonado Veal. Take a breaſt of Veal, lard it very thick with bacon, and when it is boyled, Carbonado it long, and croſs-wayes; […]