broiling

The first thing Berner did was to take the girl with him to the woods; Sunday after Sunday they went to Nordmarken, in broiling sunshine or pouring rain, in the thaws of spring, and in winter on ski.

Jenny: A Novel 1921

We went to the best big hotel there, and such was the miserable discomfort of our accommodation, that after enduring it for one day, we all agreed with common consent to return home, and having been obliged to have a fire, and being chilled through with the bitter sea blast, we traveled back to Philadelphia in broiling scorching heat, and were thankful at any price to be in our own houses again.

Further Records, 1848-1883: A Series of Letters 1891

A long pull up the hill in broiling sunshine brings us at last to the houses and the church.

Untrodden Peaks and Unfrequented Valleys 1873

But the broiling is a neat trick, I haven’t heard of that before!

Bento #94 – Weekend leftovers and Weekend candy « Were rabbits 2007

We have seen that the opposite of boiling is imperfect boiling: now there is something correspondingly opposed to the species of concoction called broiling, but it is more difficult to find a name for it.

Meteorology 2002

_Roasting_ is just like broiling, that is, cooking a piece of meat before an open fire.

Maintaining Health Formerly Health and Efficiency R. L. Alsaker

Dry heat develops the best flavour, hence the tender cuts are cooked by the processes known as broiling and roasting.

Ontario Teachers' Manuals: Household Science in Rural Schools Ontario. Ministry of Education

-- The cooking process known as broiling consists in exposing directly to the source of heat the food that is to be cooked; that is, in cooking it over or before a clear bed of coals or a gas flame.

Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads

You talk to me of heat, when we are freezing beneath our bearskins; you recall the broiling rays of the sun when its April beams cannot melt the icicles on our lips!

The Fur Country 1874

In some methods of cookery, such as broiling and roasting, the extractives are retained, while in others, such as those employed for making stews and soups, they are drawn out.

Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish