(3) Take Jib. of puff paste, cut off a piece of about 3oz. in
weight, roll it into a flat round lOin. in diameter, and lightly
butter a large jilate. Arrange the paste on the plate and
put the mincemeat in the centre, flattening it evenly, and
leaving lin. space clear round the edge of the paste; take
the remaining 5nz., roll it out round the same as the former,
fold it, and with a knife make incisions in the centre, of
Jin. each. Moisten the edge of the paste with a little
beaten egg, then cover with the paste, pressing down with
the hand all round the edge so as to enclose the mince-
meat entirely, and brush over the top with beaten egg.
Place in a moderate oven and bake for fifty minutes ;
remove it to the oven door, sprinkle over powdered sugar,
and return it to the oven, closing the door for two minutes
to melt the sugar. Then slide it carefully on to a dish,
and serve either hot or cold.
MINCING. — See Choppers.
MINERAL WATERS. — See Aerated Waters.
MINION FILLETS. — A term applied to the small
delicate under-fillets cut from the breasts of birds.
MINNOWS— Very tiny river-fish ( Phoxinus Icevis),
which are often raised to the dignity of the table under
Eig. 1185. Minnow.
the guise of whitebait, from which it is very difficult to
distinguish them (see Fig. 1185). The posterior ventral fin
of the whitebait is narrow, and extends along the body
towards the tail, as in the herring, of which it is the
young.
MINT (Fr. Menthe; Ger. Munze; Ital. Menta ; Sp.
Mcnta). — This is one of the most powerful herbs ( Mentha
viridis ) used in cookery. Lindley informs us that the
name mentha is derived from the Greek Mintha, a
daughter of Cocytus, who was metamorphosed into a Mint-
plant by Proserpine, doubtless from motives of jealousy.
So powerful and characteristic is the flavour of Mint, that
cooks almost fear to venture its introduction into anything
other than a vinegar sauce for lamb ; but that it is capable
of many other uses is shown by the following receipts. It
should be used fresh if possible (see Fig. 1186), for when
dried it loses much of its flavour. See Peppermint.
Cream of Mint Liqueur.— Put lqt. of spirits of wine into
a large bottle, add 25 drops of oil of Mint and 3 drops of oil
of citron, shake the bottle vigorously, pour in lqt. of syrup,
and sufficient green colouring to give a light green tint.
Strain the liquid through filtering-paper, put it into small
Mint — continued.
bottles, cork down, and keep them in a dry cool place
until wanted.
Mint Beer. — (1) Bruise a small bunch of freshly-gathered Mint-
leaves, put them into a jar, pour over 1 pint of iced beer
and J pint of iced lemonade, stir in 4oz. of crushed ice✪ Mint Beer (1),
strain the liquor into glasses, and serve.
(2) Bruise 1 handful of Mint-leaves, put them into a
large jar, pour in 2 tumblerfuls of water and Jgall. of
beer✪ Mint Beer (2), stir well, strain, add crushed ice to cool, pour it into
glasses, and serve. If preferred, crushed ice may lie served
in the glasses, or the water and beer may be made icy
cold before being poured on to the Mint-leaves. By some
this drink is preferred to Mint julep.
Page 541 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(3) Take 1lb. of puff paste, cut off a piece of about 3oz. in weight, roll it into a flat round lOin. in diameter, and lightly butter a large plate. Arrange the paste on the plate and put the mincemeat in the centre, flattening it evenly, and leaving lin. space clear round the edge of the paste; take the remaining 5oz., roll it out round the same as the former, fold it, and with a knife make incisions in the centre, of Jin. each. Moisten the edge of the paste with a little beaten egg, then cover with the paste, pressing down with the hand all round the edge so as to enclose the mincemeat entirely, and brush over the top with beaten egg. Place in a moderate oven and bake for fifty minutes ; remove it to the oven door, sprinkle over powdered sugar, and return it to the oven, closing the door for two minutes to melt the sugar. Then slide it carefully on to a dish, and serve either hot or cold.
MINCING. — See Choppers.
MINERAL WATERS. — See Aerated Waters.
MINION FILLETS. — A term applied to the small delicate under-fillets cut from the breasts of birds.
MINNOWS— Very tiny river-fish ( Phoxinus Icevis), which are often raised to the dignity of the table under
[illustration: Fig. 1185. Minnow.]
the guise of whitebait, from which it is very difficult to distinguish them (see Fig. 1185). The posterior ventral fin of the whitebait is narrow, and extends along the body towards the tail, as in the herring, of which it is the young.
MINT (Fr. Menthe; Ger. Munze; Ital. Menta ; Sp. Menta). — This is one of the most powerful herbs ( Mentha viridis ) used in cookery. Lindley informs us that the name mentha is derived from the Greek Mintha, a daughter of Cocytus, who was metamorphosed into a Mintplant by Proserpine, doubtless from motives of jealousy. So powerful and characteristic is the flavour of Mint, that cooks almost fear to venture its introduction into anything other than a vinegar sauce for lamb ; but that it is capable of many other uses is shown by the following receipts. It should be used fresh if possible (see [illustration: Fig. 1186], for when dried it loses much of its flavour. See Peppermint.
Cream of Mint Liqueur.— Put lqt. of spirits of wine into a large bottle, add 25 drops of oil of Mint and 3 drops of oil of citron, shake the bottle vigorously, pour in lqt. of syrup, and sufficient green colouring to give a light green tint. Strain the liquid through filtering-paper, put it into small
Mint — continued.
bottles, cork down, and keep them in a dry cool place until wanted.
Mint Beer. — (1) Bruise a small bunch of freshly-gathered Mintleaves, put them into a jar, pour over 1 pint of iced beer and J pint of iced lemonade, stir in 4oz. of crushed ice, strain the liquor into glasses, and serve.
(2) Bruise 1 handful of Mint-leaves, put them into a large jar, pour in 2 tumblerfuls of water and Jgall. of beer, stir well, strain, add crushed ice to cool, pour it into glasses, and serve. If preferred, crushed ice may lie served in the glasses, or the water and beer may be made icy cold before being poured on to the Mint-leaves. By some this drink is preferred to Mint julep.
Records on this page
Mint Beer (1)Mint Beer (2)