forcemeat

• It was decent pork forcemeat, flavored with myrtle berries, peppercorns, and pine nuts; she had tossed it on the heat in oil strewn with the good end of a leek. —  Davis, Lindsey - The Course of Honor
• Or stuff with a sausage forcemeat, make a bed for the cucumbers of chopped vegetables and moisten with stock or water; or fill with a tomato stuffing as for stuffed tomatoes, baste often with butter, or a nice gravy, put over a buttered paper and bake until done, in about fifteen or twenty minutes. —  Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs
• They should be first peeled very slightly and then cut, long-ways, into three zigzag slices; the pips should be removed and the interior filled with either mushroom forcemeat (_see MUSHROOM FORCEMEAT) or sage-and-onion stuffing made with rather an extra quantity of bread-crumbs. —  Cassell's Vegetarian Cookery A Manual of Cheap and Wholesome Diet
• The forcemeat or stuffing should be made hot before it is placed in the marrow. —  Cassell's Vegetarian Cookery A Manual of Cheap and Wholesome Diet
• Stuff fish with this forcemeat, then lay it in a greased pan, put thin strips of salt pork over it and bake in hot oven for forty minutes. —  The Story of Crisco

Allen's Synonyms and Antonyms

Used in the Same Context