Christmas Tourte a la Chatelaine
From Modern cookery, in all its branches, 1884
Serves 8
Can be served with Devonshire cream.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 329. The excerpt below is the record exactly as published.
Christmas Tourte a la Chatelaine. — Make the case for this tourte as for the preceding one, and put sufficient mince -meat to fill it hand- somely into a jar, cover it very securely with paste, or with two or three folds of thick paper, and hake it gently for half an hour or longer, should the currants, raisins, &c., not he fully tender. Take out the inside of the tourte , heap the hot mince-meat in it, pour a little fresh brandy over ; just touch it with a strip of lighted writing- paper
Cook this with the app: pantry check, scaling, and the assistant.