forcemeat
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English
Alternative forms
Etymology
From force + meat, the former element a variant of obsolete farce (“to stuff”) influenced by force, itself from French farcir (“to stuff”).
Noun
forcemeat (countable and uncountable, plural forcemeats)
- (cooking) An emulsion of fat and comminuted meat (which has been subject to puréeing, grinding, sieving, chopping finely) optionally mixed with other flavour carriers and either served up alone or used as a stuffing.
- Meronym: meat
Translations
chopped meat
References
- “forcemeat”, in Webster’s Revised Unabridged Dictionary, Springfield, Mass.: G. & C. Merriam, 1913, →OCLC.