ENGLISH MINCE MEAT.
Of scraped beef or tongue (cooked, and free from skin and strings),
weigh two pounds, four pounds of suet, picked and chopped ; then dry
six pounds of currants, rub them in a cloth first, to clean them, raisins,
stoned and chopped, two pounds, three pounds of apples, the peel and
juice of two lemons, one nutmeg, quarter of an ounce of cloves, ditto
mace, ditto pimento, in finest powder, and one wineglass of brandy and
one of wine ; put the whole into a deep jar, and keep covered, in a dry,
cool place. Half the quantity is enough, unless for a very large family.
Have citron, orange and lemon peel ready, and put some of each in the
pies when made. English mince pies are made in tin pattypans.
IMPERIAL MINCE MEAT.
Chop fine two pounds of lean, tender beef, cold, boiled or baked ;
remove all skin and gristle. Mince fine half a pound of suet, one pound
35
546 PIES AND TARTLETS.
of raisins, seeded, one pound of dried currants, washed and picked, half
a pound of citron, sliced thin, one pound of clean, moist brown sugar,
the juice of six lemons, the rinds grated (throw away the pulp), two
grated nutmegs, one ounce of salt, one ounce of ground ginger, half an
ounce of allspice* cloves and cinnamon, each ; mix the meat, fruit and
spices well ; pour upon the sugar a pint of wine and half a pint of
brandy ; add the fruit to the meat ; pour over the wine and brandy ;
when it is well mixed pack it in small jars in a cool place.
When ready to make the pies line the pie plates with a good crust ;
add to a pint of the mixture a pint of tart apples, chopped, and a wine-
glass of rose water ; fill the crust half full ; lay over bits of butter ; put
in enough meat to nearly fill the plate ; cover with puff paste ; cut a slit
in the middle and bake. These keep well. Warm them before using.
MOCK MINCE MEAT.
Of the best apples, six pounds, pared, cored and minced ; of fresh
suet and raisins, stoned, each three pounds, likewise minced ; to these
add of mace and cinnamon one-quarter ounce of each, eight cloves in
finest powder, three pounds of finest powdered sugar, juice of two
lemons, half a pint of port wine, rinds of four lemons✪ Mock Mince Meat. Boiled cider is
good to give flavor to mince pies in place Of liquor.
SPRING MINCE PIES.
A cup and a half of chopped raisins, one cup of sugar, one cup of
molasses, one cup of warm water, half a cup of vinegar or good boiled
cider, two well beaten eggs, five crackers, pounded fine✪ Spring Mince Pies ; stir all together
and season with spices as other mince pies ; bake with rich crust. For
the top crust, roll thin, cut in narrow strips, and twist and lay across.
ORANGE PIE.
Cream, one ounce butter and stir in the grated yellow rind of two
oranges, the juice and soft pulp of three oranges and half pint of sugar,
four and one-half even tablespoonfuls of pounded and sifted crackers,
four well-beaten eggs and one-half pint of rich milk or cream✪ Orange Pie ; mix well
and bake in deep plates lined with paste. To make it still richer, use
half pound sugar, quarter pound butter, six eggs (the whites beaten
separately to a stiff froth), the grated rind and juice of two large
oranges and one pint cream. These can be baked in any pie-plate
without an upper crust.
PEACH MERINGUE. ✪ Peach Meringue
Page 455 · 4 recipe records on this page
Presented as published in 1886. 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
ENGLISH MINCE MEAT.
Of scraped beef or tongue (cooked, and free from skin and strings), weigh two pounds, four pounds of suet, picked and chopped ; then dry six pounds of currants, rub them in a cloth first, to clean them, raisins, stoned and chopped, two pounds, three pounds of apples, the peel and juice of two lemons, one nutmeg, quarter of an ounce of cloves, ditto mace, ditto pimento, in finest powder, and one wineglass of brandy and one of wine ; put the whole into a deep jar, and keep covered, in a dry, cool place. Half the quantity is enough, unless for a very large family. Have citron, orange and lemon peel ready, and put some of each in the pies when made. English mince pies are made in tin pattypans.
IMPERIAL MINCE MEAT.
Chop fine two pounds of lean, tender beef, cold, boiled or baked ; remove all skin and gristle. Mince fine half a pound of suet, one pound
of raisins, seeded, one pound of dried currants, washed and picked, half a pound of citron, sliced thin, one pound of clean, moist brown sugar, the juice of six lemons, the rinds grated (throw away the pulp), two grated nutmegs, one ounce of salt, one ounce of ground ginger, half an ounce of allspice* cloves and cinnamon, each ; mix the meat, fruit and spices well ; pour upon the sugar a pint of wine and half a pint of brandy ; add the fruit to the meat ; pour over the wine and brandy ; when it is well mixed pack it in small jars in a cool place.
When ready to make the pies line the pie plates with a good crust ; add to a pint of the mixture a pint of tart apples, chopped, and a wineglass of rose water ; fill the crust half full ; lay over bits of butter ; put in enough meat to nearly fill the plate ; cover with puff paste ; cut a slit in the middle and bake. These keep well. Warm them before using.
MOCK MINCE MEAT.
Of the best apples, six pounds, pared, cored and minced ; of fresh suet and raisins, stoned, each three pounds, likewise minced ; to these add of mace and cinnamon one-quarter ounce of each, eight cloves in finest powder, three pounds of finest powdered sugar, juice of two lemons, half a pint of port wine, rinds of four lemons. Boiled cider is good to give flavor to mince pies in place Of liquor.
SPRING MINCE PIES.
A cup and a half of chopped raisins, one cup of sugar, one cup of molasses, one cup of warm water, half a cup of vinegar or good boiled cider, two well beaten eggs, five crackers, pounded fine ; stir all together and season with spices as other mince pies ; bake with rich crust. For the top crust, roll thin, cut in narrow strips, and twist and lay across.
ORANGE PIE.
Cream, one ounce butter and stir in the grated yellow rind of two oranges, the juice and soft pulp of three oranges and half pint of sugar, four and one-half even tablespoonfuls of pounded and sifted crackers, four well-beaten eggs and one-half pint of rich milk or cream ; mix well and bake in deep plates lined with paste. To make it still richer, use half pound sugar, quarter pound butter, six eggs (the whites beaten separately to a stiff froth), the grated rind and juice of two large oranges and one pint cream. These can be baked in any pie-plate without an upper crust.
PEACH MERINGUE.
Records on this page
Mock Mince MeatSpring Mince PiesOrange PiePeach Meringue