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ὀπτός (A), ή, όν,
A.roasted, broiled, “σῖτός τε κρέα τ᾽ ὀπτά” Od.22.21, cf. 16.443 ; “νῶτα βοὸς . . ὄπτ᾽ ἐν χερσὶν ἑλών” 4.66 ; “σάρκες” A.Ag.1097 ; ἑφθὰ καὶ ὀπτά boiled meats and roast, E.Cyc.358 (lyr.), cf. Hdt.2.77, Pl.R.404c.
2. baked, “βοῦν καὶ ἵππον . . ὀπτοὺς ἐν καμίνοισι” Hdt.1.133 ; of bread, Id.2.92 ; of fish, PCair.Zen.66.8 (iii B. C.) ; also of bricks and pottery, baked, burned, Hdt.1.180, 186, X.An.2.4.12, PAmh.2.99(a)9(ii A. D.), etc.; of soil, parched, X.Oec.16.13: Sup. ὀπτότατος best dressed or done, Cratin.143.
3. of iron, forged, tempered, S. Ant.475.
4. scorched, “τὰ ὑπέρθυρ᾽ ὀπτά” Herod.2.65.
Henry George Liddell. Robert Scott. A Greek-English Lexicon. revised and augmented throughout by. Sir Henry Stuart Jones. with the assistance of. Roderick McKenzie. Oxford. Clarendon Press. 1940.

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