Mince Pie Meat
A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.
A historical recipe
Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: food kept without cooking or cold storage. Check current food-safety guidance before following this.
Source and licence
From Miss Parloa's New Cook Book, by Maria Parloa. Digitised by Project Gutenberg, eBook #6745 (https://www.gutenberg.org/ebooks/6745). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United Kingdom. Associated with United Kingdom by curated dish list: mince pie (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.
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Ingredients
- six pounds of
- five pounds of beef suet
- five pounds of stoned raisins
- one and a half pints of molasses
- two quarts of the liquor
- one quart of brandy
- one pint of white wine
- a cupful of salt
- a cupful of cinnamon
- a cupful of cloves
- a cupful of allspice
- Five pints of stewed
- two quarts of boiling milk
- five cupfuls of sugar
- nine eggs
Method
- Boil a beef tongue, weighing six pounds, and six pounds of the vein of a round of beef (these should just simmer).
- After skinning the tongue, chop it and the beef very fine, and add five pounds of beef suet, chopped fine;
- five pounds of stoned raisins, three of dried currants, one and a half of citron, cut fine;
- nine of sugar, one and a half pints of molasses, two quarts of the liquor in which the meat was boiled, one quart of brandy, one pint of white wine, a cupful of salt, half a cupful of cinnamon, one-fourth of a cupful of cloves, one-fourth of a cupful of allspice, three nutmegs, a table-spoonful of mace.
- Put all in a large pan, and let stand over night.
- Put what you wish to bake in another pan with half as much stewed and sweetened apple as you have meat, and let it stand one hour.
- Put the remainder of the meat in a jar.
- Cover with a paper dipped in brandy, and then cover tightly, to exclude the air.
- Set in a cool place for future use, [Mrs.
- M.
- L.
- W.] Squash pies.
- Five pints of stewed and strained squash, two quarts of boiling milk, one and a half nutmegs, four teaspoonfuls of salt, five cupfuls of sugar, nine eggs, four table-spoonfuls of Sicily Madeira and two of rose-water.
- Gradually pour the boiling milk on the squash, and stir continually.
- Add the nutmeg, rose-water and sugar.
- When cold, add the eggs, well beaten;
- and just before the mixture is put in the plates, add the Madeira.
- Butter deep plates, and line with a plain paste.
- Fill with the mixture, and bake in a moderate oven for forty minutes.
- [Mrs.
- M.
- L.
- W.]