MINCED COLLOPS.— Chop
beef, and mince it very small, to which
add salt and pepper. Put into small
jars, and pour on the top some clarified
butter. When intended for use, put the
clarified butter into a frying-pan, and
slice some onions into the pan; fry'
them ; add a little water to it✪ Minced Collops, and then
put in the mince-meat. Stew it well,
and in a few minutes it will be fit to
serve.
MINCE MEAT.— Good lean
beef, 1 lb. ; boil it 50 minutes ; then
chop it very fine ; then take apples, cur-
rants, raisins, and suet, 1 lb. each, can-
died lemon, candied citron, 2 ozs. of
each ; and 4 ozs. of almonds. Chop
each extremely fine ; mix and add 1 lb.
of sugar, and a wine-glassful and a half
of brandy✪ Mince Meat.
Spices and lemon juice may be added
if you like. Let it stand some hours
covered before using. — This meat may
be put into tartlet pans or dishes.
MINCE PIES.— Boil a neat’*
tongue 2 hours ; skin it, and chop it ex-
tremely small ; chop also very fine 3 lbs.
MIN
264
MOC
of beef suet, 3 lbs. of best baking apples,
4 lbs. of clean currants, picked and well
dried before the fire, 1 lb. of good raisins,
stoned, and chopped very small, and 1
lb. of powdered sugar ; mix all together
with % oz. each of mace and nutmeg
grated ; cloves and cinnamon, of each,
X oz., and 1 pint of brandy; make a
rich puff paste. As you fill the pie, put
In a little candied citron and orange, cut
small.
MINCE PIES.— Clean 7 lbs. of
currants, and 3J lbs. of beef suet, chop-
ped fine ; 3$ lbs. of the lean of a sirloin
of beef, minced raw ; 3J lbs. of apples
chopped fine ; £ lb. each of citron,
lemon-peel, and orange peel, cut very
small ; a lbs. of fine sugar ; 1 oz. of
spice, cloves, mace, nutmegs, and cinna-
mon, pounded together, and sifted, the
rind of 4 lemons, and 4 Seville oranges ;
rub all together till well mixed ; mix a
bottle of brandy, one of sherry, and the
juice of the grated lemons and oranges
together in a basin ; pour half over, and
press it down tight ; then add the other
half, at the top, to soak in by degrees ;
cover it close. It will keep 4 or 5 weeks.
When used, sheet the dish, or tins with
puff paste, and cover with the same.
They will bake in 10 or 12 minutes.
MINCE PIES.— Roll out puff
paste to the thickness of a penny piece ;
lightly butter your tartlet tins ; cut out
from the paste round pieces, each the
size of the tartlet-tins ; with these pieces
line the tins ; put in each mince-meat ;
wet them round, put on the lids, making
a small hole in the centre ; close well at
the edges ; egg over lightly, and bake
from 15 to 25 minutes.
MINCE MEAT, for the above.
— Beef without skin and strings, 2 lbs. ;
best suet, chopped fine, free from skin,
4 lbs. ; add 6 lbs. of clean dry currants ;
3 lbs. of chopped apples ; the peel and
juice of 2 lemons, half a pint of sherry,
n nutmeg, X oz. of cloves ; ditto, mace ;
ditto, pimento, in finest powder ; press
into a deep pan or dish, and keep
covered in a cool dry place.
When the pies and tarts are made,
put in citron, orange, and lemon peeL
MINCE PIES, Made of Eggs.
— Boil 6 eggs hard, shred them small ;
shred double the quantity of suet ; then
put currants washed and picked, x lb.,
or more, if the eggs are large ; the peeA
of 1 lemon shred very fine, and the juice,
6 spoonfuls of sweet wine, mace, nutmeg,
sugar, a very little salt ; orange, lemon,
and citron candied. Make a light paste
for them. ✪ Mince Pies
Consult me
1902Page 329 · 4 recipe records on this page
Presented as published in 1902. 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
MINCED COLLOPS.— Chop beef, and mince it very small, to which add salt and pepper. Put into small jars, and pour on the top some clarified butter. When intended for use, put the clarified butter into a frying-pan, and slice some onions into the pan; fry them; add a little water to it, and then put in the mince-meat. Stew it well, and in a few minutes it will be fit to serve.
MINCE MEAT.— Good lean beef, 1 lb.; boil it 50 minutes; then chop it very fine; then take apples, currants, raisins, and suet, 1 lb. each, candied lemon, candied citron, 2 ozs. of each; and 4 ozs. of almonds. Chop each extremely fine; mix and add 1 lb. of sugar, and a wine-glassful and a half of brandy.
Spices and lemon juice may be added if you like. Let it stand some hours covered before using.— This meat may be put into tartlet pans or dishes.
MINCE PIES.— Boil a neat's tongue 2 hours; skin it, and chop it extremely small; chop also very fine 3 lbs.
MIN
MOC
of beef suet, 3 lbs. of best baking apples, 4 lbs. of clean currants, picked and well dried before the fire, 1 lb. of good raisins, stoned, and chopped very small, and 1 lb. of powdered sugar; mix all together with 1 oz. each of mace and nutmeg grated; cloves and cinnamon, of each, 1 oz., and 1 pint of brandy; make a rich puff paste. As you fill the pie, put in a little candied citron and orange, cut small.
MINCE PIES.— Clean 7 lbs. of currants, and 3½ lbs. of beef suet, chopped fine; 3¾ lbs. of the lean of a sirloin of beef, minced raw; 3½ lbs. of apples chopped fine; 1 lb. each of citron, lemon-peel, and orange peel, cut very small; 2 lbs. of fine sugar; 1 oz. of spice, cloves, mace, nutmegs, and cinnamon, pounded together, and sifted, the rind of 4 lemons, and 4 Seville oranges; rub all together till well mixed; mix a bottle of brandy, one of sherry, and the juice of the grated lemons and oranges together in a basin; pour half over, and press it down tight; then add the other half, at the top, to soak in by degrees; cover it close. It will keep 4 or 5 weeks. When used, sheet the dish, or tins with puff paste, and cover with the same. They will bake in 10 or 12 minutes.
MINCE PIES.— Roll out puff paste to the thickness of a penny piece; lightly butter your tartlet tins; cut out from the paste round pieces, each the size of the tartlet-tins; with these pieces line the tins; put in each mince-meat; wet them round, put on the lids, making a small hole in the centre; close well at the edges; egg over lightly, and bake from 15 to 25 minutes.
MINCE MEAT, for the above.— Beef without skin and strings, 2 lbs.; best suet, chopped fine, free from skin, 4 lbs.; add 6 lbs. of clean dry currants; 3 lbs. of chopped apples; the peel and juice of 2 lemons, half a pint of sherry, 1 nutmeg, 1 oz. of cloves; ditto, mace; ditto, pimento, in finest powder; press into a deep pan or dish, and keep covered in a cool dry place.
When the pies and tarts are made, put in citron, orange, and lemon peel.
MINCE PIES, Made of Eggs.— Boil 6 eggs hard, shred them small; shred double the quantity of suet; then put currants washed and picked, 1 lb., or more, if the eggs are large; the peel of 1 lemon shred very fine, and the juice, 6 spoonfuls of sweet wine, mace, nutmeg, sugar, a very little salt; orange, lemon, and citron candied. Make a light paste for them.
Records on this page
Minced CollopsMince MeatMince PiesMince Pies (Alternative Recipe)