MINCED MEAT FREE
Mode - Stone and cut the raisins once or twice across, but do not chop them wash, dry, and pick the currants free from stalks and grit, and mince the beef and suet, taking care the latter is chopped very fine slice the citron and candied peel, grate the nutmeg, and pare, core, and mince the apples mince the lemon-peel, strain the juice, and when all the ingredients are thus prepared, mix them well together, adding the brandy when the other things are well blended press the whole into a jar, carefully exclude the air, and the mincemeat will be ready for use in a fortnight. of candied orange-peel, 1 small nutmeg, 1 pottle of apples, the rind of 2 lemons, the juice of 1, 1⁄ 2 pint of brandy. Victorian England rehabilitated the preparation as a traditional Yuletide treat.ġ9th-century recipe Late-19th-century commercial mincemeat package In the mid- to late eighteenth century, mincemeat in Europe had become associated with old-fashioned, rural, or homely foods. And, if you want Royal pastry, take butter and egg yolks and flour to make the paste.
a good quantity of suet or marrow, a little vinegar, prunes, raisins and dates.
Pies of mutton or beef must be finely minced and seasoned with pepper and salt, and a little saffron to colour it. And if you will have paest royall / take butter and yolkes of egges & so to temper the floure to make the paest. Pyes of mutton or beif must be fyne mynced & seasoned with pepper and salte and a lytel saffron to colour it / suet or marrow a good quantitie / a lytell vynegre / pruynes / great reasons / and dates / take the fattest of the broath of powdred beefe. The increase of sweetness from added sugar made mincemeat less a savoury dinner course and helped to direct its use toward desserts. The use of spices like clove, nutmeg, mace and cinnamon was common in late medieval and renaissance meat dishes. These early recipes included vinegars and wines, but by the 18th century, distilled spirits, frequently brandy, were being used instead. Variants and history Homemade mincemeatĮnglish recipes from the 15th, 16th, and 17th centuries describe a fermented mixture of meat and fruit used as a pie filling. Meat was also a term for food in general, not only animal flesh. The word mincemeat is an adaptation of an earlier term minced meat, meaning finely chopped meat. The "mince" in mincemeat comes from the Middle English mincen, and the Old French mincier both traceable to the Vulgar Latin minutiare, meaning chop finely. Many modern recipes replace the suet with vegetable shortening. Mincemeat formerly contained meat, notably beef or venison. Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and often beef suet, usually used as a pie or pastry filling.
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