forcemeat

American  

[fawrs-meet, fohrs-] / ˈfɔrsˌmit, ˈfoʊrs- /

noun

Cooking.

1. a mixture of finely chopped and seasoned foods, usually containing egg white, meat or fish, etc., used as a stuffing or served alone.

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forcemeat British  

/ ˈfɔːsˌmiːt /

noun

1. Also called: farce.   farcemeat.  a mixture of chopped or minced ingredients used for stuffing

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Etymology

Origin of forcemeat

1680–90; force, variant of obsolete farce stuffing + meat

Example Sentences

Forcemeat or egg balls may be added if you please; you will find a receipt for these, No. 380, &c.

From The Cook's Oracle; and Housekeeper's Manual by Kitchiner, William

Forcemeat or stuffing is generally considered as a necessary accompaniment to most of the made dishes, and when composed with good taste, it gives to them additional spirit and relish.

From The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families by Eaton, Mary, fl. 1823-1849

Forcemeat balls must not be larger than a small nutmeg.

From The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families by Eaton, Mary, fl. 1823-1849

Forcemeat is now considered an indispensable accompaniment to most made dishes, and when composed with good taste, gives additional spirit and relish to even that “sovereign of savouriness,” turtle soup.

From The Cook's Oracle; and Housekeeper's Manual by Kitchiner, William

Forcemeat balls of veal, anchovies, bacon, suet, herbs, spice, bread, and eggs to bind, are a great improvement.

From The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families by Eaton, Mary, fl. 1823-1849

Related Words

• filling
• stuffing