Mince Pie
From La cuisine creole, 1885
Brush the top with yolk of an egg beaten with milk.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 76. The excerpt below is the record exactly as published.
MINCE PIE MIXTURE. Weîgh two pounds of the chopped méat; put to it two pounds of suet free f rom strings or skin, and chop- ped flne; add two pounds of currants, picked, washed, and dried ; four pounds of peeled and chopped rich tart appleSy with the juice of two lemons, and the chopped peel of one ; a pint of sweet wine, and one large nutmeg grated, or teaspoonf ul of ground mace; three pounds and a half of sugar^ quarter of an ounce of ground cloves, or allspice, and the same of cinnamon, and a large tablespoonf ul of sait. Mix the whole well together, put it in a stone pot, or jar, cover it close, and set it in a cool place for use. Mix it well together again before using. LA CUISINE CREOLE. 189 TO FINISH THE PIB MIXTURE. Pare, core, and chop, not very fine, some tart juicy apples ; put to them one-third as much of the prepared méat; stone one pound of raisins, and eut a quarter of a citron in small bits ; add a gill of brandy, and enough sweet cider to make the whole quite wet. A peck ot apples, pared and chopped, with a quart bowl of the prepared méat, and the raisins, citron, and cider, as above-mentioned, with a large teacupful of brown sugar, is enough to make six or seven pies the size of a dinner plate. A teacupful of fine chopped suet may be added if liked, or a tablespoonful of butter to each pie, as it is to be baked. MINCE PIE MEAT. Take a nice tender pièce of beef which is free from gristle, skin or strings. The méat is used for mince- meat, also the sirloin, the heart, head and skirts; the tongue and sirloin are best. Put the méat ip hot water, enough to cover it; boil it gently until tuming a fork in it will break it ; set it to become cold, then take out ail the bone and gristle parts. If the tongue is used peel ofif the skin, chop it very fine. To this méat, apples, raisins and spices are added, for which see recipe mince pie mixture. MINCE PIE. HOW TO PILL AND BAKE. Line a pie dish with a nice puff paste, rolled to twice the thickness of a dollar pièce. Put in the pie mixture half an inch deep, and spread it to within a finger width of the edge ; roU out a puff paste crust, turn a plate the size of the one on which the pie is made on to it, and 190 LA CUISINE CREOLE. with a knif e eut the paste around the edge of the plate ; then take the plate oflf, make three small incisions with the end of the knife on each side of the middle, take it caref uUy up and cover the pie with it, press it lightly with the flnger against the bottom erust, put it in a quick oven for three-quarters of an hour
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Cook this with the app: pantry check, scaling, and the assistant.