‖n. [ F. ] (Cookery) The brown crust formed upon a gratinated dish; also, the dish itself, as of crusts of bread, game, or poultry. [ Webster 1913 Suppl. ]

v. t. [ F. gratiner, v.i., to form a crust. ] (Cookery) To cook, as macaroni, in a savory juice or sauce until the juice is absorbed and a crisp surface forms. [ Webster 1913 Suppl. ]

‖or ‖ n. [ F., p. p. of gratiner to cook au gratin. ] (Cookery) same as au gratin. [ PJC ]

n. [ See 2d Grate. ] 1. A partition, covering, or frame of parallel or cross bars; a latticework resembling a window grate; as, the grating of a prison or convent. [ 1913 Webster ]

2. (Optics) A system of close equidistant parallel lines or bars, esp. lines ruled on a polished surface, used for producing spectra by diffraction; -- called also diffraction grating. Gratings have been made with over 40, 000 such lines to the inch, but those with a somewhat smaller number give the best definition. They are used, e. g., to produce monochromatic light for use in optical instruments such as spectrophotometers. [ Webster 1913 Suppl. ]

3. pl. (Naut.) The strong wooden lattice used to cover a hatch, admitting light and air; also, a movable Lattice used for the flooring of boats. [ 1913 Webster ]

a. [ See Grate to rub harshy. ] That grates; making a harsh sound; harsh. -- Grat"ing*ly, adv. [1913 Webster]

n. A harsh sound caused by attrition. [ 1913 Webster ]