““Carbonado was a method of cutting and notching meat for more even cooking. The term was derived from carbone, the Italian for charcoal. One 1615 recipe for beef carbonado came with a warning: “indeed a dish used most for wantonness!” … He scotched him and notched him like a carbonado. CORIOLANUS, 4.5 Prime Rib Roast with Orange-Glazed Onions SERVES 6 TO ROAST a Fillet of Beef,” as indicated in the original recipe, meant skewering and turning it on a spit before an open fire.””
