Hypertext Webster Gateway: "roasting"
From Webster's Revised Unabridged Dictionary (1913) (web1913)
Roast \Roast\, v. t. [imp. & p. p. {Roasted}; p. pr. & vb. n.
{Roasting}.] [OE. rosten, OF. rostir, F. r[^o]tir; of German
origin; cf. OHG. r[=o]sten, G. r["o]sten, fr. OHG. r[=o]st,
r[=o]sta, gridiron, G. rost; cf. AS. hyrstan to roast.]
1. To cook by exposure to radiant heat before a fire; as, to
roast meat on a spit, or in an oven open toward the fire
and having reflecting surfaces within; also, to cook in a
close oven.
2. To cook by surrounding with hot embers, ashes, sand, etc.;
as, to roast a potato in ashes.
In eggs boiled and roasted there is scarce
difference to be discerned. --BAcon.
3. To dry and parch by exposure to heat; as, to roast coffee;
to roast chestnuts, or peanuts.
4. Hence, to heat to excess; to heat violently; to burn.
``Roasted in wrath and fire.'' --Shak.
5. (Metal.) To dissipate by heat the volatile parts of, as
ores.
6. To banter severely. [Colloq.] --Atterbury.
From Webster's Revised Unabridged Dictionary (1913) (web1913)
Roasting \Roast"ing\,
a. & n., from {Roast}, v.
{Roasting ear}, an ear of Indian corn at that stage of
development when it is fit to be eaten roasted.
{Roasting jack}, a machine for turning a spit on which meat
is roasted.
From WordNet (r) 1.7 (wn)
roasting
n : cooking (meat) by dry heat in an oven (usually with fat
added); "the slow roasting took several hours"
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