Mince Pie Meat I
A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).
A historical recipe
The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). 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.
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Ingredients
- 4 lbs. raisins
- ½ lb. finely
- 1 tablespoon cinnamon
- 1 teaspoon pepper Salt
Method
- 4 lbs.
- lean beef 2 lbs.
- beef suet Baldwin apples 3 quinces 3 lbs.
- sugar 2 cups molasses 2 quarts cider 4 lbs.
- raisins, seeded and cut in pieces 3 lbs.
- currants ½ lb.
- finely cut citron 1 quart cooking brandy 1 tablespoon cinnamon and mace 1 tablespoon powdered clove 2 grated nutmegs 1 teaspoon pepper Salt to taste Cover meat and suet with boiling water and cook until tender, cool in water in which they are cooked;
- the suet will rise to top, forming a cake of fat, which may be easily removed.
- Finely chop meat, and add it to twice the amount of finely chopped apples.
- The apples should be quartered, cored, and pared, previous to chopping, or skins may be left on, which is not an objection if apples are finely chopped.
- Add quinces finely chopped, sugar, molasses, cider, raisins, currants, and citron;
- also suet, and stock in which meat and suet were cooked, reduced to one and one-half cups.
- Heat gradually, stir occasionally, and cook slowly two hours;
- then add brandy and spices.