force·meat

(fôrs′mēt′)

Finely ground and highly spiced meat, fish, or poultry that is served alone or used in stuffing.

[force (alteration of farce) + meat.]

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

forcemeat

(ˈfɔːsˌmiːt)

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

[C17: from force (see farce) + meat]

Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

force•meat

(ˈfɔrsˌmit, ˈfoʊrs-)

n.

a mixture of finely chopped and seasoned foods, used esp. as a stuffing.

[1680–90; force, variant of obsolete farce stuffing (see farce) + meat]

forcemeat

, farce - A highly seasoned mixture containing chopped meat, forcemeat is an alteration of farcemeat, "stuffing," and has a synonym—farce.

forcemeat

[ˈfɔːsmiːt] N (Culin) → relleno m de carne picada

Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005

forcemeat

[ˈfɔː^rsmiːt] n (British) → farce f

Collins English/French Electronic Resource. © HarperCollins Publishers 2005

forcemeat

n (Cook) → Fleischfüllung f, → Farce f

Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007

forcemeat

[ˈfɔːsˌmiːt] n (Brit) (Culin) → ripieno

Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995

Mentioned in

References in classic literature

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".

View in context

Imagine prawn forcemeat with black truffle wrapped in delicate crackling pig skin.

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Such dramatists as Turgay Nar ("The Seamstress's Scissors," "Love's Legs" and "Okra with Forcemeat Cooked in Pressure Cooker"), Memet Baydur ("Love"), Civan Canova ("On the Doomsday's Eve," "The Light on the Opposite Side of the Red" and "The Leaves of Jasmine"), Ozen Yula ("Tired of Red" and "Black Oriental Eyes") and Behi?

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For the main course, I opted for the pan-roasted guineafowl with citrus forcemeat, spiced carrot puree, truffle mash and cumberland jus.

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Now we have become used to runny yolks and well-seasoned forcemeat. This is what progress looks, and tastes, like.

Secret Diner has been on the prowl for five years. What has he done for North East dining? A chef, a restaurateur and one of the Mrs Diners give their views on the no-holds-barred, yet anonymous, restaurant critic; A chef, a restaurateur and one of the Mrs Diners give their views on the no-holds-barred, yet anonymous, restaurant critic

And even if one could, who could make head or tail of specialties no longer known today--kontuz, arkas, and blemas; or dishes containing ingredients such as burbot meat, forcemeat, civet, deer musk, gum dragon, pine nut, and sloeberry?

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Scotch eggs, (boiled, wrapped in forcemeat, then fried) were in fact created by an 18th century cook at Fortnum & Mason in London to be given to travellers setting off by horse and carriage.

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In the 14th century, English adopted farce from French, retaining its original meaning of "stuffing of forcemeat." The comedic sense of farce in English dates back to the 16th century, when England imported a kind of knockabout comedy that was already well-established in France and Italy.

Stuffed

For example, on the first page of the novel, Harker comments that he eats "a chicken done up some way with red pepper, which was very good" (11), and later he consumes "egg-plant stuffed with forcemeat, a very excellent dish" (12).

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There is also a decent selection of cold meats and terrine - a French forcemeat loaf made with coarse ingredients.

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It boasts a secret ingredient, what the French call a ''farce,'' but we call it forcemeat. It's what makes this chicken ridiculously moist and flavorful.

A fancy holiday meal that requires no fancy skills