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

I had for breakfast more paprika, and a sort of porridge of maize flour which they said was “mamaliga,” and egg-plant stuffed with forcemeat, a very excellent dish, which they call “impletata.”

From Literature

Honestly, this is better forcemeat than anything you’ll find at Dodger Stadium.

From Los Angeles Times

It was powder and milk, not forcemeat and cloth.

From Salon

Where you expect a final course of rice or noodles, there are floppy Sichuan won ton in hot oil, with a delicate forcemeat whose texture suggests that the pork and vegetables were hand-minced.

From Los Angeles Times

Savory dishes seasoned with nutmeg tend to the old-fashioned: forcemeats, haggis, béchamel-coated vegetables and piped Duchess potatoes.

From Los Angeles Times

Related Words

• filling
• stuffing