Take half a pound of veal, and half a pound of suet cut fine, and beat in a marble mortar or wooden bowl; add a few sweet herbs shredded fine, a little mace pounded fine, a small nutmeg grated, a little lemon peel, some pepper and salt, and the yolks of two eggs; mix them well together and make them into balls and long pieces -- then roll them in flour, and fry them brown.
But no explanation of why this is called "forcemeat."
My research reveals that it's derived from the Latin farcire, to stuff. In French and Middle English, farce or force meant stuffing.
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