car·bo·na·do /ˌkɑrbəˈne(ˌ)do, ˈnɑ-/
  燒肉,燒雞,燒魚(vt.)燒,烘,烤
  Car·bo·nade Car·bo·na·do n.  Cookery Flesh, fowl, etc., cut across, seasoned, and broiled on coals; a chop. [Obs.]
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  Car·bo·na·do Car·bo·nade v. t. [imp. & p. p. Carbonadoed p. pr. & vb. n. Carbonadoing.]
  1. To cut (meat) across for frying or broiling; to cut or slice and broil. [Obs.]
     A short-legged hen daintily carbonadoed.   --Bean. & Fl.
  2. To cut or hack, as in fighting. [Obs.]
     I'll so carbonado your shanks.   --Shak.
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  Car·bo·na·do n.; pl. Carbonadoes   Min. A black variety of diamond, found in Brazil, and used for diamond drills. It occurs in irregular or rounded fragments, rarely distinctly crystallized, with a texture varying from compact to porous.
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  carbonado
       n 1: an inferior dark diamond used in industry for drilling and
            polishing [syn: black diamond]
       2: a piece of meat (or fish) that has been scored and broiled
       [also: carbonadoes (pl)]