Forcemeat is valid Scrabble Word

Definitions for FORCEMEAT in dictionary:

NOUN:
• meat chopped fine and highly seasoned, either served up alone, or used as a stuffing, also FARCEMEAT
• a mixture of meat or vegetables chopped and seasoned for use as a stuffing or garnish
• mixture of chopped ingredients used for stuffing
• Meat chopped fine and highly seasoned, either served up alone, or used as a stuffing.
• mixture of ground raw chicken and mushrooms with pistachios and truffles and onions and parsley and lots of butter and bound with eggs
OTHER DEFINITIONS:
• finely chopped and highly seasoned meat or fish that is either served alone or used as a stuffing —called also farce

Words related to FORCEMEAT

farcemeat16 forcemeats17

Words that contain FORCEMEAT

forcemeats17

How to use FORCEMEAT in a sentence

• Cover each with a layer of forcemeat, roll them up in a nice form, and skewer them.
• Work the whole well together, and the forcemeat will be ready for use.
• Now beat and strain the eggs, work these up with the other ingredients, and the forcemeat will be ready for use.
• As we have stated before, no one flavour should predominate greatly, and the forcemeat should be of sufficient body to cut with a knife, and yet not dry and heavy.
• Fill the hole up whence the bone was taken, with the forcemeat, and sew it up underneath, to prevent its falling out.
• For the forcemeat, pound the ham and bacon very finely, and mix with these the remaining ingredients, taking care that the whole is thoroughly incorporated.
• Garnish with forcemeat balls and curled slices of broiled bacon.
• Cut the middle out rather deep, leaving a good margin round, from which to cut nice slices, and if there should be any cracks in the veal, fill them up with forcemeat.
• The dish may be garnished with a few forcemeat balls.
• Put the rabbit, slices of ham, forcemeat balls, and hard eggs, by turns, in layers, and season each layer with pepper, salt, pounded mace, and grated nutmeg.
• Pour in sufficient water to cover the meat, and, when the rabbit is nearly done, drop in a few forcemeat balls, to which has been added the liver, finely chopped.
• When these are not at hand, a few forcemeat balls should be placed round the dish as a garnish.
• Stewed Shoulder of Veal, garnished with Forcemeat Balls.
• Scoop out the seeds and water, fill in with good forcemeat, replace the wedge, brush all over with beaten egg.
• By way of variety the centre part may be removed and the cavity filled with forcemeat or sausage filling.
• Cut each leaf in pieces about three inches square and fold into it a forcemeat of some sort, or a highly seasoned vegetable dressing.
• The large swan of forcemeat was the only reminder of boyar customs at the rather Parisian feast.
• Make a force-meat of any cold fish, form it into thin cakes, and fry of a light brown, or enclose them first in thin paste and then fry them.
• Make a fine forcemeat of any cold meat, poultry, or fish, enclose it in a very rich puff paste, rolled out extremely thin.
• This force-meat may also be made into balls one-half inch in diameter, roll the balls in flour and cook them in the boiling soup, or fry them in fat.
• Cook a few forcemeat balls, made very small, and a few potatoes cut in small pieces.
• For the forcemeat, which is covered with the flap, you must cut deep into it between 1 and 2, and help to each a thin slice, with a little of the fat.
• Make layers of this force-meat, putting half of it on the turkey and then the dice of tongue, with strips of the breast between, using force meat for the last layer.

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