Forcemeat: Difference between revisions
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[[File:Squab forcemeat.jpg|thumb|upright=1.35|[[Squab (food)|Squab]] forcemeat with [[cepes]], [[anise]], and [[Kaffir lime|combava]] juice]] | [[File:Squab forcemeat.jpg|thumb|upright=1.35|[[Squab (food)|Squab]] forcemeat with [[cepes]], [[anise]], and [[Kaffir lime|combava]] juice]] | ||
{{wiktionary}} | {{wiktionary}} | ||
'''Forcemeat''' (derived from the [[French language|French]] {{Lang|fr|farcir}}, "to stuff"<ref>{{cite journal|last=Wedgwood|first=Hensleigh|author-link=Hensleigh Wedgwood|title=On False Etymologies|journal=Transactions of the Philological Society|url=https://babel.hathitrust.org/cgi/pt?id=uc1.b3924121;view=1up;seq=79|year=1855|issue=6|pages=69}}</ref>) is a uniform mixture of lean meat with fat made by [[mill (grinding)|grinding]] or [[sieve|sieving]] the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous items found in [[charcuterie]], including [[quenelle]]s, [[sausage]]s, [[pâté]]s, [[Terrine (food)|terrine]]s, [[roulade]]s, and [[galantine]]s. Forcemeats are usually produced from raw meat, except in the case of a ''gratin''. Meats commonly used include [[pork]], [[Fish as food|fish]] ([[Esox|pike]], [[trout]], or [[Salmon as food|salmon]]), [[seafood]], [[Game (food)|game meat]]s ([[venison]], [[boar]], or [[Rabbit meat|rabbit]]), [[poultry]], [[game bird]]s, [[veal]], and pork livers. [[Fatback|Pork fatback]] is preferred as a fat, as it has a somewhat neutral flavor.<ref name="CIA1">The Culinary Institute of America, 299.</ref><ref>[[Eliza Acton]] ''Modern cookery, in all its branches'' (80 pages) | '''Forcemeat''' (derived from the [[French language|French]] {{Lang|fr|farcir}}, "to stuff"<ref>{{cite journal|last=Wedgwood|first=Hensleigh|author-link=Hensleigh Wedgwood|title=On False Etymologies|journal=Transactions of the Philological Society|url=https://babel.hathitrust.org/cgi/pt?id=uc1.b3924121;view=1up;seq=79|year=1855|issue=6|pages=69}}</ref>) is a uniform mixture of lean [[meat]] with fat made by [[mill (grinding)|grinding]] or [[sieve|sieving]] the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous items found in [[charcuterie]], including [[quenelle]]s, [[sausage]]s, [[pâté]]s, [[Terrine (food)|terrine]]s, [[roulade]]s, and [[galantine]]s. Forcemeats are usually produced from raw meat, except in the case of a ''[[gratin]]''. Meats commonly used include [[pork]], [[Fish as food|fish]] ([[Esox|pike]], [[trout]], or [[Salmon as food|salmon]]), [[seafood]], [[Game (food)|game meat]]s ([[venison]], [[boar]], or [[Rabbit meat|rabbit]]), [[poultry]], [[game bird]]s, [[veal]], and pork livers. [[Fatback|Pork fatback]] is preferred as a fat, as it has a somewhat neutral flavor.<ref name="CIA1">The Culinary Institute of America, 299.</ref><ref>[[Eliza Acton]] ''Modern cookery, in all its branches'' (80 pages) | ||
Longman, Brown, Green and Longmans, Paternoster Row, 1845 [https://archive.org/details/moderncookeryin00actogoog <!-- quote=Forcemeat. --> (Google eBook)] [Retrieved 2012-01-08] [this link found at British Broadcasting Corporation [ | Longman, Brown, Green and Longmans, Paternoster Row, 1845 [https://archive.org/details/moderncookeryin00actogoog <!-- quote=Forcemeat. --> (Google eBook)] [Retrieved 2012-01-08] [this link found at British Broadcasting Corporation [https://www.bbc.co.uk/victorianchristmas/activity/turkey.shtml © 2012] ]</ref> | ||
==History== | ==History== | ||
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==See also== | ==See also== | ||
*[[Ground beef]] | *[[Ground beef]] | ||
*[[Meatloaf]] | |||
*[[Ground meat|Minced meat]] | *[[Ground meat|Minced meat]] | ||
*[[Pâté]] | *[[Pâté]] | ||