[f. BROIL v.1 + -ING1.] The action or process of exposing to scorching heat; spec. grilling. Hence † broiling-iron, a kind of Dutch oven.
c. 1440. Promp. Parv., 53. Brolyynge [K. broylinge], ustulacio.
a. 1614. Donne, Βιαθανατος (1644), 140. How much [contributed] Saint Laurence to his broyling, when he called to the Tyrant, This side is enough, turne the other, and then eate?
1837. M. Donovan, Dom. Econ., II. 271. Between broiling and roasting the chief difference is in the temperature. In roasting, the heat is moderate, and slow in penetrating: in broiling, it is brisk and rapid.
1562. Richmond. Wills (1853), 163. One brulinge iron, viijd.
1615. Markham, Eng. Housew., 70–1. Take your Broyling-iron, I do not mean a Grid-iron (though it be much used for this purpose) … but a Plate iron made with hooks and pricks, on which you may hang the meat, and set it close before the fire.
