The Grocer’s Encyclopedia

Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

❧ The Curiosity Counter ❧

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Home ❧ Letter F ❧ FORCEMEAT

FORCEMEAT

chopped meat mixed with herbs and condiments, used for stuffing fowls, for croquettes, etc.

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2026 Editor's Note: The term forcemeat is derived from the French farcir, meaning "to stuff." While this dictionary defines it simply as a stuffing mixture, forcemeats are also the foundation for a wide range of charcuterie, including quenelles, sausages, pâtés, terrines, roulades, and galantines. (Ed: DS 2026-07-31)

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The Grocer’s Encyclopedia (1911) is in the public domain; this digital edition © 2026 PhotoOpAI.