Webster 1913 Edition
imp. & p. p.
p. pr. & vb. n.
rôtir; of German origin; cf. OHG.
rösten, fr. OHG.
rōsta, gridiron, G.
rost; cf. AS.
To cook by exposure to radiant heat before a fire;
as, to; also, to cook in a close oven.
roastmeat on a spit, or in an oven open toward the fire and having reflecting surfaces within
To cook by surrounding with hot embers, ashes, sand, etc.;
roasta potato in ashes
In eggs boiled and
roastedthere is scarce difference to be discerned.
To dry and parch by exposure to heat;
roastchestnuts, or peanuts.
Hence, to heat to excess; to heat violently; to burn.“Roasted in wrath and fire.”
To dissipate by heat the volatile parts of, as ores.
To banter severely.
To cook meat, fish, etc., by heat, as before the fire or in an oven.
roast, and seethe, and broil, and fry.
To undergo the process of being roasted.
That which is roasted; a piece of meat which has been roasted, or is suitable for being roasted.
A fat swan loved he best of any
To rule the roast,
to be at the head of affairs.“The new-made duke that rules the roast.”
Webster 1828 Edition
1.To cook, dress or prepare meat for the table by exposing it to heat, as on a spit. In a bake-pan, in an oven or the like. We now say, to roast meat on a spit, in a pan, or in a tin oven, &c.; to bake meat in an oven; to broil meat on a gridiron.
2.To prepare for food by exposure to heat; as, to roast apples or potatoes; to roast eggs.
3.To heat to excess; to heat violently.
Roasted in wrath and fire.
4.To dry and parch by exposure to heat; as, to roast coffee.
5.In metallurgy, to dissipate the volatile parts of ore by heat.
6.In common discourse, to jeer; to banter severely.