Forcemeat; a mixture of finely chopped or ground meat, herbs, spices, and other ingredients used as a filling or stuffing in cooking.
Compound of 'farce' (to stuff) plus 'meat.' The term preserves the original culinary meaning of 'farce,' distinct from its theatrical meaning referring to comedy.
Medieval farcemeat recipes were incredibly complex—they included liver, brains, spices, and sometimes even dried fruit, turning a stuffing into an art form that showed off a cook's skill and access to exotic ingredients!
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