A mixture of meat or vegetables chopped and seasoned for use as a stuffing or garnish.
- Secondly, savoury mutton pies, usually filled with cutlets and forcemeat, or with caudles of eggs, or ragoos of oysters added after cooking, were also made.
- Charge three crowns a pound for forcemeat that costs five crowns to make.
- Not a pistachio in sight, unless they had been pulverised into the porridgey forcemeat around the chunks of chicken.
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