My Lady of Portland's Minced Pyes

Ingredients

• Take four pounds of Beef, Veal or Neats-Tongues
• and eight pounds of Suet
• put to it six pounds of Currants
• the Peel of two Limons
• half a score of Pippins
• above an Ounce of Nutmegs
• a quarter of an Ounce of Mace
• some Cloves and Cinnamon
• sweeten them with Rose-water
• and Sugar
• an Ounce of Caraway seeds

Method

1. 1

   Mince the meat and suet very small, then mix with currants.

2. 2

   Mince the peel of limons and pippins, and add nutmeg, mace, cloves, and cinnamon.

3. 3

   Sweeten with rose-water and sugar.

4. 4

   Before placing in the paste, add thin slices of citron and orangiadoe, and optionally dates.

5. 5

   Ensure to have fine paste.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 98. The excerpt below is the record exactly as published.

MY LADY OF PORTLAND'S MINCED PYES Take four pounds of Beef, Veal or Neats-Tongues, and eight pounds of Suet ; and mince both the meat and Suet very small, befor you put them together. Then mingle them well together and mince it very small, and put to it six pounds of Currants washed and picked very clean. Then take the Peel of two Limons, and half a score of Pippins, and mince them very small. Then take above an Ounce of Nut- megs, and a quarter of an Ounce of Mace, some Cloves and Cinnamon, and put them together, and sweeten them with Rose-water and Sugar. And when you are ready to put them into your Paste, take Citron and Orangiadoe, and slice them very thin, and lay them upon the meat. If you please, put dates upon the top of them. And put amongst the meat an Ounce of Caraway seeds

Cook this with the app: pantry check, scaling, and the assistant.