forcemeat

[ fawrs-meet, fohrs- ]

/ ˈfɔrsˌmit, ˈfoʊrs- /

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

Also farcemeat.

Origin of forcemeat

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

Bone a shoulder of lamb, and fill it up with forcemeat; braise it two hours over a slow stove.

The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, |Mary Eaton
Then thicken the gravy it was stewed in, pour it over the veal, and garnish with forcemeat balls.

The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, |Mary Eaton
This simple machine minces meat very fine, and is useful in making croquettes, forcemeat for stuffings, etc.

The Century Cook Book |Mary Ronald
Have ready two or three dozen forcemeat balls to put round it and upon the top.

A Poetical Cook-Book |Maria J. Moss

forcemeat

/ (ˈfɔːsˌmiːt) /

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

C17: from force (see farce) + meat