Old Mincemeat Recipes From Turn Of Century Food

OLD-FASHIONED MINCEMEAT PIE RECIPE FROM 1798

Steps:

• If using ground beef, brown the meat in a saucepan over medium heat. If you are using other cuts of raw beef, boil the beef until it is cooked and then chop it into small pieces. Or, if you are using left over beef that has already been cooked, you can chop the meat into small pieces. After chopping the beef, add the salt to the meat.
• In a large bowl, combine chopped apples, chopped suet (or your suet substitute) cider, spices, and fruit. Add the beef and apple cider and mix well until all ingredients are thoroughly combined. (If you want to be more authentic, you can chop up all of the ingredients together at this point to mince them finely.)
• Line a 9 inch pie plate with pastry and then pour in the mincemeat.
• Add the top crust, sealing the edges with a fork and cutting slivers in the top to let out steam. If you want an extra golden brown crust you can brush the top of the pie with some egg.
• Bake in a 400 degree oven for about 45 minutes until the crust looks golden brown.

EASY MINCEMEAT

Steps:

• Put all the ingredients, except the brandy, in a large saucepan. Cook over a low heat for 10 mins, stirring occasionally, until the sugar and suet have completely dissolved.
• Remove from the heat and leave to cool to room temperature before stirring in the brandy. The mincemeat may look loose at this stage, but it will continue to thicken. You can encase it in pastry as soon as it's cooled. Alternatively, spoon the warm mincemeat into a large sterilised jar or several smaller ones (see tip, below). Will keep in a cool, dry place for up to six months.

MAKE YOUR OWN MINCEMEAT (FROM AN 18TH CENTURY RECIPE)

Steps:

• Simmer beef in 2 c water, covered for about 10 minutes.
• Put beef and broth in large kettle and add all other ingredients except liquors.
• Let come to a hard boil.
• Then turn down heat low and simmer for about 5 minutes, stirring to keep from sticking and to assure even distribution of spices and fat through the mixture.
• Let cool.
• Then add spirits.
• Place in jars or a single gallon jar and store in a cool dark place for 3 weeks before using.
• Frozen it will keep up to 6 months.
• For Pie:.
• Fill pastry-lined pie pan with mincemeat.
• Adjust top crust or lattice top, and bake in preheated hot oven (425) for 30 minutes.