Mince Pies (another way). — Of suet,
chopped very fine and sifted, two pounds;
currants, two pounds; raisins, one pound;
apples, two pounds ; bread, half a pound ;
moist sugar, one and a quarter pound ; red
and white wine (mixed), three-quarters of
a pint ; a glass of brandy (these two last
according to taste) ; the peel of two small
lemons, and the juice of one ; four ounces of
candied orange-peel cut. ]\Iix, with cinna-
mon, mace, nutmeg, and salt, to the taste.
If preferred, omit the bread, substituting two
biscuits.
Mince Pies (another way). — Take three
pounds of plums, with the same quantity of
currants, add the juice of six lemons and six
oranges, with four grated nutmegs and the
orange and lemon-peel after it has been boiled
well to extract the bitterness. A\Tien these
materials are well mixed and minced, put them
aside in a jar, adding two glasses of brandy.
Melt one pound of butter✪ Mince Pies (another way) before the fircwithout
MIN
(425 )
MIR
suffering it to become oily, and add this, with
one more glassful of brandy, and tie securely
down. It should not be kept less than six
weeks before it is used for the pies.
Mince Pies, Egg (see Egg Mince Pies).
Minnow. — This is a diminutive fish whose
home is in rivers, brooks, and canals. It
is best known, perhaps, as affording amusement
to juvenile anglers. The flavour of the minnow
is good, and when a suflicient number can be
procured by a casting-net, they make an excellent
fry, not unlike whitebait, but rather luscious
and cloying. In Izaak Walton's time, a dish
called minnow tansies was made from them,
now quite out of use. The minnows were
gutted, well washed in salt and water, and
their heads and tails being cut off, they were put,
with yolks of eggs, well beat, with cowslips
and primrose-flowers, and a little tansy, shred
small, and fried in butter. The sauce was
butter, vinegar, or verjuice and sugar.
Mint is an extensive and well-known genus
of plants, with the culture and propagation of
which mostly aU are familiar. Mint sauce is
generally made of spear mint, which is also
used for flavouring soups, &c.
Mint Julep, — A sprig of young green
mint is put into a tumbler with brandy to
about one-third, or a glassful of gin and another
of sherry, a large tea-spoonful of powdered
sugar, some orange-peel, without any of the
white inner skin, the juice of the orange, and
as much powdered ice as wLU fill the tumbler.
Pour these ingredients into another tumbler,
and back again, to mix well. Add a slice of
pine-apple, or rub the tumbler with a piece
of it, and the julep is ready. Drink through a
straw.
Mint Julep, Araerican. — Put a sprig
of green mint, a heaped tea-spoonful of sugar,
the rind and juice of a lemon, a glassful of gin,
and a glassful of sherry, into a large glass jug.
Fill it up with powdered ice, and pour quickly
from one jug into another for a minute or two.
Eub the edge of the tumbler with a pine-apple,
if it is at hand. Probable cost, 3d., exclusive
of the gin and sherry. It will be suflicient
for one person.
Page 931 · 1 recipe record 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
Mince Pies (another way). — Of suet, chopped very fine and sifted, two pounds; currants, two pounds; raisins, one pound; apples, two pounds ; bread, half a pound ; moist sugar, one and a quarter pound ; red and white wine (mixed), three-quarters of a pint ; a glass of brandy (these two last according to taste) ; the peel of two small lemons, and the juice of one ; four ounces of candied orange-peel cut. ]\Iix, with cinnamon, mace, nutmeg, and salt, to the taste. If preferred, omit the bread, substituting two biscuits.
Mince Pies (another way). — Take three pounds of plums, with the same quantity of currants, add the juice of six lemons and six oranges, with four grated nutmegs and the orange and lemon-peel after it has been boiled well to extract the bitterness. A\Tien these materials are well mixed and minced, put them aside in a jar, adding two glasses of brandy. Melt one pound of butter before the fircwithout
MIN
(425 )
MIR
suffering it to become oily, and add this, with one more glassful of brandy, and tie securely down. It should not be kept less than six weeks before it is used for the pies.
Mince Pies, Egg (see Egg Mince Pies).
Minnow. — This is a diminutive fish whose home is in rivers, brooks, and canals. It is best known, perhaps, as affording amusement to juvenile anglers. The flavour of the minnow is good, and when a suflicient number can be procured by a casting-net, they make an excellent fry, not unlike whitebait, but rather luscious and cloying. In Izaak Walton's time, a dish called minnow tansies was made from them, now quite out of use. The minnows were gutted, well washed in salt and water, and their heads and tails being cut off, they were put, with yolks of eggs, well beat, with cowslips and primrose-flowers, and a little tansy, shred small, and fried in butter. The sauce was butter, vinegar, or verjuice and sugar.
Mint is an extensive and well-known genus of plants, with the culture and propagation of which mostly aU are familiar. Mint sauce is generally made of spear mint, which is also used for flavouring soups, &c.
Mint Julep, — A sprig of young green mint is put into a tumbler with brandy to about one-third, or a glassful of gin and another of sherry, a large tea-spoonful of powdered sugar, some orange-peel, without any of the white inner skin, the juice of the orange, and as much powdered ice as will fill the tumbler. Pour these ingredients into another tumbler, and back again, to mix well. Add a slice of pine-apple, or rub the tumbler with a piece of it, and the julep is ready. Drink through a straw.
Mint Julep, Araerican. — Put a sprig of green mint, a heaped tea-spoonful of sugar, the rind and juice of a lemon, a glassful of gin, and a glassful of sherry, into a large glass jug. Fill it up with powdered ice, and pour quickly from one jug into another for a minute or two. Eub the edge of the tumbler with a pine-apple, if it is at hand. Probable cost, 3d., exclusive of the gin and sherry. It will be suflicient for one person.
Records on this page
Mince Pies (another way)