Entries linking to forcemeat
late 14c., "force-meat, stuffing;" 1520s, in the dramatic sense "ludicrous satire; low comedy," from French farce "comic interlude in a mystery play" (16c.), literally "stuffing," from Old French farcir "to stuff," (13c.), from Latin farcire "to stuff, cram," which is of uncertain origin, perhaps from PIE *bhrekw- "to cram together," and thus related to frequens "crowded."
... for a farce is that in poetry which grotesque is in a picture. The persons and action of a farce are all unnatural, and the manners false, that is, inconsisting with the characters of mankind. [Dryden, "A Parallel of Poetry and Painting"]
According to OED and other sources, the pseudo-Latin farsia was applied 13c. in France and England to praise phrases inserted into liturgical formulae (for example between kyrie and eleison) at the principal festivals, then in Old French farce was extended to the impromptu buffoonery among actors that was a feature of religious stage plays. Generalized sense of "a ridiculous sham" is from 1690s in English.
Middle English mēte, from Old English mete "food, nourishment, sustenance" (paired with drink), "item of food; animal food, fodder," also "a meal, repast," from Proto-Germanic *mati (source also of Old Frisian mete, Old Saxon meti, Old Norse matr, Old High German maz, Gothic mats "food," Middle Dutch, Dutch metworst, German Mettwurst "type of sausage"), from PIE *mad-i-, from root *mad- "moist, wet," also with reference to food qualities, (source also of Sanskrit medas- "fat" (n.), Old Irish mat "pig;" see mast (n.2)).
Narrower sense of "flesh of warm-blooded animals killed and used as food" is attested from c. 1300 (earlier this was flesh-meat, early 12c.). There is a similar sense evolution in French viande "meat," originally "food." In Middle English, vegetables still could be called grene-mete (15c.) and white meat was "a dairy food or product" (early 15c.). Figurative sense of "essential part" is from 1901.
Dark meat and light meat in reference to the meat of fowls, based on the color when cooked, were popularized 19c., supposedly as euphemisms for leg or thigh and breast, but earliest sources use both sets of terms without apparent embarrassment.
The choicest parts of a turkey are the side bones, the breast, and the thigh bones. The breast and wings are called light meat; the thigh-bones and side-bones dark meat. When a person declines expressing a preference, it is polite to help to both kinds. [Lydia Maria Child, "The American Frugal Housewife," Boston, 1835]
First record of meat loaf is from 1876. Meat-market "place where one looks for sex partners" is from 1896 (meat in various sexual senses of "penis, vagina, body regarded as a sex object, prostitute" are attested from 1590s; Old English for "meat-market" was flæsccyping ('flesh-cheaping')); slang meat wagon "ambulance" is from 1920, American English slang, said to date from World War I (in a literal sense by 1857). Meat-grinder is by 1858 in the literal sense "device for grinding meat;" in the figurative sense it is attested by 1951. Meat-hook is by 1812; in the colloquial transferred sense "arm" it is attested by 1919.
updated on December 17, 2014