force-meat

• Anglo-Saxon cookery by the English “force-meat balls.” —  Choice Cookery
• _ -- Prepare as in last recipe with _pâté de foie gras_ force-meat. —  Choice Cookery
• _ -- Make some force-meat thus: Fry a quarter of a pound of fat ham cut in dice with half a pound of lean veal. —  Choice Cookery
• Then lay in the game and force-meat in alternate layers, seasoning the joints with pepper and salt as you lay them. —  Choice Cookery
• It will be much improved by the addition of about a dozen and a half small force-meat balls, about the size of —  Directions for Cookery, in its Various Branches

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