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  • The early cook understood the art of glazing with yolk of egg, and termed it endoring, and not less well that of presenting dishes under names calculated to mislead the intended partaker, as where we find a receipt given for pome de oringe, which turns out to be a preparation of liver of pork with herbs and condiments, served up in the form of glazed force-meat balls.

    Old Cookery Books and Ancient Cuisine

  • I had twice as many force-meat balls as Hoskins in my mock-turtle, and pretty nearly all the oysters out of the sauce-boat.

    The Great Hoggarty Diamond

  • Plum puddings would be trussed next to the hearths on which brawn would be boiling while, in the houses of the rich, the servants would be taking the pigs 'heads from the pickle barrels and stuffing them with force-meat.

    Sharpe's Enemy

  • Cover carefully with another layer of force-meat, fold both sides over so that the force-meat will be well enclosed, form it into a bolster-shaped roll, tie it up in a linen cloth securely with string at each end, and sew the cloth evenly along the middle, so that the shape will keep even.

    Choice Cookery

  • Lay in the centre of each circle a mound of the force-meat -- perhaps a large teaspoonful, only be careful to leave a quarter-inch margin all round.

    Choice Cookery

  • Strain, and reduce by rapid boiling to a half-glaze; put a layer of the force-meat at the bottom of the dish, then one of boned game, with a sprinkling of pepper and salt, and either

    Choice Cookery

  • The best force-meat for the stuffing is made of cold chicken, a shred of boiled ham, a little chopped parsley, half a dozen mushrooms, all chopped well and mixed with a tablespoonful of butter and pepper and salt.

    Choice Cookery

  • _ -- Parboil a Spanish onion; then drop it into ice-water; take out the centre and fill it with force-meat; cover with a thin slice of sweet fat pork; sprinkle with a teaspoonful of salt and the same of sugar; add four tablespoonfuls of stock, cover closely, and cook over a good fire.

    Choice Cookery

  • _ -- Prepare as in last recipe with _pâté de foie gras_ force-meat.

    Choice Cookery

  • Anglo-Saxon cookery by the English “force-meat balls.”

    Choice Cookery


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  • excellent name for a Shakespeare clown

    December 9, 2009

  • Thank you.

    A force-meat seems to be any minced and seasoned meat.

    October 10, 2008

  • Congrats!

    October 10, 2008

  • My 4,000th word.

    October 10, 2008

  • You have not told me, said I, the real meaning of your not eating the fricassee: do have the goodness to explain it at once. Since you are so curious to be made acquainted with it, replied he, I must own that I have an insuperable aversion to cramming my stomach with meats in masquerade, since one evening at an inn on the road between Toledo and Cuença, they served me up, instead of a wild rabbit, a hash of tame cat; enough, of all conscience, ever after to set my intestines in battle-array against all minces, stews, and force-meats.

    - Lesage, The Adventures of Gil Blas of Santillane, tr. Smollett, bk 10 ch. 12

    October 10, 2008