Mince Pie Meat
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
United Kingdom
This recipe is known as British, but other nations also prepare similar recipes.
Credit
From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). Public domain in the USA; its status may differ elsewhere.
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.
Method
- Take a nice tender piece of beef which is free from gristle, skin or strings.
- The meat is used for mincemeat, also the sirloin, the heart, head and skirts;
- the tongue and sirloin are best.
- Put the meat in hot water, enough to cover it;
- boil it gently until turning a fork in it will break it;
- set it to become cold, then take out all the bone and gristle parts.
- If the tongue is used peel off the skin, chop it very fine.
- To this meat, apples, raisins and spices are added, for which see recipe mince pie mixture.
- MINCE PIE.
- HOW TO FILL AND BAKE Line a pie dish with a nice puff paste, rolled to twice the thickness of a dollar piece.
- Put in the pie mixture half an inch deep, and spread it to within a finger width of the edge;
- roll out a puff paste crust, turn a plate the size of the one on which the pie is made on to it, and with a knife cut the paste around the edge of the plate;
- then take the plate off, make three small incisions with the end of the knife on each side of the middle, take it carefully up and cover the pie with it, press it lightly with the finger against the bottom crust, put it in a quick oven for three-quarters of an hour.
- The top may be brushed over with the yolk of an egg beaten with a little milk.
- Pies made in this way should be served warm.
Plating
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