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 (or farcere, farsor) Old term for forcemeat, usually highly flavoured with sweet spices. Occurs in ‘The Forme of Cury‘ by the Chief Master-Cook of King Richard II, c1390 (Cury 1390), in the verse cookery book ‘Liber Cure Cocorum‘, 1430 (Liber Cure 1430) etc.  |
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