pulpatoon

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English

Alternative forms

Etymology

From French poulpeton, poupeton (a sort of ragout).

Noun

pulpatoon (plural pulpatoons)

  1. (historical) A fruit or meat pie with the crust made of forcemeat.
    • 1729, E[liza] S[mith], “Cookery, &c. ”, in The Compleat Housewife: Or, Accomplished Gentlewoman’s Companion: , 3rd edition, London: J. Pemberton, , →OCLC, page 41:
      To make a Pulpatoon of Pigeons. Take Muſhrooms, Palates, Oyſters, Svveetbreads, and fry them in Butter; then put all theſe into a ſtrong Gravy; give them a heat over the Fire, and thicken up vvith an Egg and a bit of Butter: Then half roaſt ſix or eight Pigeons, and lay them in a Cruſt of Forc'd-meat as follovvs: []