A seasoned forcemeat or hash, typically of meat and offal, sometimes served in medieval and Renaissance cuisine.
From Old French douce cete or related terms meaning 'sweet preparation.' Used in historical cookbooks from the 13th-16th centuries.
Medieval recipes are wild—'dowcet' combined meat, liver, and sometimes fruit with heavy spices because sugar and exotic ingredients were status symbols for the wealthy!
Complete word intelligence in one call. Free tier — 50 lookups/day.