Does anyone remember the old paperback cookbooks that used to come out
like once a month maybe in the seventies? (not sure) Taste of Home or Home
Cooking or something like that. Anyway, there was a mincemeat recipe for
something like a strudel in one of them. Basically there was a recipe for
a kind of pastry dough that you rolled out, spread the mincemeat on,
rolled up like a jelly roll, placed in a ring pan and then cut slits in
the top. I can't remember if there was any rising involved or not. It was
like a brunch type recipe thing for the holidays, and after it came out of
the oven, you'd drizzle glaze over the top and sprinkle with sliced
almonds, (I think?)
Can anyone remember this recipe or post something like it?

"Johnanne R Johnson" > wrote in message
...
> Does anyone remember the old paperback cookbooks that used to come out
> like once a month maybe in the seventies? (not sure) Taste of Home or Home
> Cooking or something like that. Anyway, there was a mincemeat recipe for
> something like a strudel in one of them. Basically there was a recipe for
> a kind of pastry dough that you rolled out, spread the mincemeat on,
> rolled up like a jelly roll, placed in a ring pan and then cut slits in
> the top. I can't remember if there was any rising involved or not. It was
> like a brunch type recipe thing for the holidays, and after it came out of
> the oven, you'd drizzle glaze over the top and sprinkle with sliced
> almonds, (I think?)
> Can anyone remember this recipe or post something like it?
>
>

Authentic strudel dough is just flour, water, salt, and very small amount of
oil. There is no leavening. It is mostly a technique driven product.
After rolling and stretching the dough, bread crumbs are spread on the
dough, filling spread on the crumbs, and then more crumbs sprinkled over the
filling. The strudel is then wrapped and rolled.

If you don't want to make strudel dough, you can use prepared phyllo dough.
There is also prepared mincemeat available. To make this in an authentic
way would be a big undertaking. It is something that I have done just for
the experience but I wouldn't do it on a regular basis.

Here is a page that discusses strudel:
http://www.baking911.com/pastry_strudel.htm

If you want a good reference for making strudel, take a look at "The Pie and
Pastry Bible" by Rose Levy Beranbaum. She also has instruction for
substituting commercial phyllo dough for strudel dough. Beranbaum highly
recommends "Vintage Mincemeat" made by the Pastillion (or Pastilion) company
in Wisconsin. I can't find a source for this on the internet but someone
may have a source or another recommendation. Here is a link to some recipes
if you want to make it yourself.
http://www.google.com/search?sourcei...ncemeat+recipe

We used to make something like this, but it was more of a tortiere. Regular
pastry, and a meat filling. I sure there are lots of tortiere recipes
around. Made long and skinny, slashed, served with sour cream.


"Johnanne R Johnson" > wrote in message
...
> Does anyone remember the old paperback cookbooks that used to come out
> like once a month maybe in the seventies? (not sure) Taste of Home or Home
> Cooking or something like that. Anyway, there was a mincemeat recipe for
> something like a strudel in one of them. Basically there was a recipe for
> a kind of pastry dough that you rolled out, spread the mincemeat on,
> rolled up like a jelly roll, placed in a ring pan and then cut slits in
> the top. I can't remember if there was any rising involved or not. It was
> like a brunch type recipe thing for the holidays, and after it came out of
> the oven, you'd drizzle glaze over the top and sprinkle with sliced
> almonds, (I think?)
> Can anyone remember this recipe or post something like it?
>
>

In article >,
"Vox Humana" > wrote:

> If you want a good reference for making strudel, take a look at "The Pie and
> Pastry Bible" by Rose Levy Beranbaum. She also has instruction for
> substituting commercial phyllo dough for strudel dough. Beranbaum highly
> recommends "Vintage Mincemeat" made by the Pastillion (or Pastilion) company
> in Wisconsin. I can't find a source for this on the internet but someone
> may have a source or another recommendation.

She says that Postilion's mincemeat is available from La Cuisine, but I
don't see it on their site.
<http://www.lacuisineus.com/>

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

In article >,
"Vox Humana" > wrote:

> If you want a good reference for making strudel, take a look at "The Pie and
> Pastry Bible" by Rose Levy Beranbaum. She also has instruction for
> substituting commercial phyllo dough for strudel dough. Beranbaum highly
> recommends "Vintage Mincemeat" made by the Pastillion (or Pastilion) company
> in Wisconsin. I can't find a source for this on the internet but someone
> may have a source or another recommendation.

She says that Postilion's mincemeat is available from La Cuisine, but I
don't see it on their site.
<http://www.lacuisineus.com/>

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

"Scott" > wrote in message
...
> In article >,
> "Vox Humana" > wrote:
>
> > If you want a good reference for making strudel, take a look at "The Pie
and
> > Pastry Bible" by Rose Levy Beranbaum. She also has instruction for
> > substituting commercial phyllo dough for strudel dough. Beranbaum
highly
> > recommends "Vintage Mincemeat" made by the Pastillion (or Pastilion)
company
> > in Wisconsin. I can't find a source for this on the internet but
someone
> > may have a source or another recommendation.
>
> She says that Postilion's mincemeat is available from La Cuisine, but I
> don't see it on their site.
> <http://www.lacuisineus.com/>
>

I did a web search and found that reference. When I clicked on the link,
the page wasn't available. I went to their site and it is nowhere to be
found. I can't find a website for the company either. If I read the google
search right, they stuff was about $20 for an 18 oz. jar. It should be
incredible!

"Scott" > wrote in message
...
> In article >,
> "Vox Humana" > wrote:
>
> > If you want a good reference for making strudel, take a look at "The Pie
and
> > Pastry Bible" by Rose Levy Beranbaum. She also has instruction for
> > substituting commercial phyllo dough for strudel dough. Beranbaum
highly
> > recommends "Vintage Mincemeat" made by the Pastillion (or Pastilion)
company
> > in Wisconsin. I can't find a source for this on the internet but
someone
> > may have a source or another recommendation.
>
> She says that Postilion's mincemeat is available from La Cuisine, but I
> don't see it on their site.
> <http://www.lacuisineus.com/>
>

I did a web search and found that reference. When I clicked on the link,
the page wasn't available. I went to their site and it is nowhere to be
found. I can't find a website for the company either. If I read the google
search right, they stuff was about $20 for an 18 oz. jar. It should be
incredible!

"Vox Humana" > wrote in
:

>
> "Scott" > wrote in message
> ...
>> In article >,
>> "Vox Humana" > wrote:
>>
>> > If you want a good reference for making strudel, take a look at "The
>> > Pie and Pastry Bible" by Rose Levy Beranbaum. She also has
>> > instruction for substituting commercial phyllo dough for strudel
>> > dough. Beranbaum highly recommends "Vintage Mincemeat" made by the
>> > Pastillion (or Pastilion) company in Wisconsin. I can't find a
>> > source for this on the internet but someone may have a source or
>> > another recommendation.
>>
>> She says that Postilion's mincemeat is available from La Cuisine, but I
>> don't see it on their site.
>> <http://www.lacuisineus.com/>
>>
>
> I did a web search and found that reference. When I clicked on the
> link, the page wasn't available. I went to their site and it is nowhere
> to be found. I can't find a website for the company either. If I read
> the google search right, they stuff was about $20 for an 18 oz. jar. It
> should be incredible!

Incredible mincemeat is incredibly easy to make, and while not cheap, is
nowhere near $20 a jar. For the holidays I have used Delia Smith's recipe
for Christmas Mincemeat, and a recipe shared by a poster, June Fawthrop, on
uk.food+drink.misc. Both are excellent.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Wayne Boatwright" > wrote in message
...
> "Vox Humana" > wrote in
> :

> Incredible mincemeat is incredibly easy to make, and while not cheap, is
> nowhere near $20 a jar. For the holidays I have used Delia Smith's recipe
> for Christmas Mincemeat, and a recipe shared by a poster, June Fawthrop,
on
> uk.food+drink.misc. Both are excellent.

I might give that a look. I haven't had any mincemeat that I would say was
worth trying again and always wondered if I hadn't just been the victim of
substandard commercial pie filling.

On Thu, 16 Dec 2004, Wayne Boatwright wrote:

> Incredible mincemeat is incredibly easy to make, and while not cheap, is
> nowhere near $20 a jar. For the holidays I have used Delia Smith's recipe
> for Christmas Mincemeat, and a recipe shared by a poster, June Fawthrop, on
> uk.food+drink.misc. Both are excellent.
> Wayne in Phoenix

June Fawthrop's does look delicious!
What have you used for the "4 tsp mixed spice"?

Dave

On Thu, 16 Dec 2004, Wayne Boatwright wrote:

> Incredible mincemeat is incredibly easy to make, and while not cheap, is
> nowhere near $20 a jar. For the holidays I have used Delia Smith's recipe
> for Christmas Mincemeat, and a recipe shared by a poster, June Fawthrop, on
> uk.food+drink.misc. Both are excellent.
> Wayne in Phoenix

June Fawthrop's does look delicious!
What have you used for the "4 tsp mixed spice"?

Dave

Dave Bell > wrote in
rea.net:

> On Thu, 16 Dec 2004, Wayne Boatwright wrote:
>
>> Incredible mincemeat is incredibly easy to make, and while not cheap,
>> is nowhere near $20 a jar. For the holidays I have used Delia Smith's
>> recipe for Christmas Mincemeat, and a recipe shared by a poster, June
>> Fawthrop, on uk.food+drink.misc. Both are excellent.
>> Wayne in Phoenix
>
> June Fawthrop's does look delicious!
> What have you used for the "4 tsp mixed spice"?
>
> Dave

British "mixed spice" is a fairly classic combination, but commercial
preparations put their own signature on it with varying quantities and,
occasionally, different ingredients.

After considerable research, the following combination was what I worked
out. I used in in the mincemeat, of course, and also used it in my pumpkin
pies for Thanksgiving. We really liked it. I've made a moderate quantity
to keep on hand since it's a versatile blend.

If you have whole spices of any of the following, put them in a spice mill
along with those that are pre-ground, and grind all to a fine powder. Even
if all your spices are pre-ground, I believe there's some benefit in
putting them all in the spice mill to insure a perfect blending.

1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon ground cloves
1 teasopon ground ginger
1 teaspoon ground allspice
1 teaspoon ground coriander

I found a few formulations that also included either or both of caraway
seed and black peppercorns. Because mixed spice is used in such a large
variety of foods, I concluded that those weren't best suited for my
purpose.

HTH

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Dave Bell > wrote in
rea.net:

> On Thu, 16 Dec 2004, Wayne Boatwright wrote:
>
>> Incredible mincemeat is incredibly easy to make, and while not cheap,
>> is nowhere near $20 a jar. For the holidays I have used Delia Smith's
>> recipe for Christmas Mincemeat, and a recipe shared by a poster, June
>> Fawthrop, on uk.food+drink.misc. Both are excellent.
>> Wayne in Phoenix
>
> June Fawthrop's does look delicious!
> What have you used for the "4 tsp mixed spice"?
>
> Dave

British "mixed spice" is a fairly classic combination, but commercial
preparations put their own signature on it with varying quantities and,
occasionally, different ingredients.

After considerable research, the following combination was what I worked
out. I used in in the mincemeat, of course, and also used it in my pumpkin
pies for Thanksgiving. We really liked it. I've made a moderate quantity
to keep on hand since it's a versatile blend.

If you have whole spices of any of the following, put them in a spice mill
along with those that are pre-ground, and grind all to a fine powder. Even
if all your spices are pre-ground, I believe there's some benefit in
putting them all in the spice mill to insure a perfect blending.

1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon ground cloves
1 teasopon ground ginger
1 teaspoon ground allspice
1 teaspoon ground coriander

I found a few formulations that also included either or both of caraway
seed and black peppercorns. Because mixed spice is used in such a large
variety of foods, I concluded that those weren't best suited for my
purpose.

HTH

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Vox Humana" > wrote in
:

>
> "Wayne Boatwright" > wrote in message
> ...
>> "Vox Humana" > wrote in
>> :
>
>> Incredible mincemeat is incredibly easy to make, and while not cheap,
>> is nowhere near $20 a jar. For the holidays I have used Delia Smith's
>> recipe for Christmas Mincemeat, and a recipe shared by a poster, June
>> Fawthrop, on uk.food+drink.misc. Both are excellent.
>
> I might give that a look. I haven't had any mincemeat that I would say
> was worth trying again and always wondered if I hadn't just been the
> victim of substandard commercial pie filling.

I would have to agree. Most commercial mincemeat, at least that commonly
available in the US, is not worth a second look. Even the least expensive
brands are around $8 for a jar that isn't adequate to fill a decent pie.

Do give one of the recipes a try...you'll be glad you did.

BTW, you may already know this, but more modern recipes including the two I
referenced do not actually contain meat, but do contain suet which is
essential. Shredded suet is next to impossible to find in US shops, but
most any butcher will obtain it and put it through the grinder for you. I
bought several pounds and put the remainder in the freezer. I plan on
using it to try some other British fare like Spotted Dick, Suet Pudding,
etc.

One last thing... June makes batches of mincemeat throughout the year, but
insists that it's best to use after aging for some length of time. Many
folks make it nearly a year ahead for the holidays.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Vox Humana" > wrote in
:

>
> "Wayne Boatwright" > wrote in message
> ...
>> "Vox Humana" > wrote in
>> :
>
>> Incredible mincemeat is incredibly easy to make, and while not cheap,
>> is nowhere near $20 a jar. For the holidays I have used Delia Smith's
>> recipe for Christmas Mincemeat, and a recipe shared by a poster, June
>> Fawthrop, on uk.food+drink.misc. Both are excellent.
>
> I might give that a look. I haven't had any mincemeat that I would say
> was worth trying again and always wondered if I hadn't just been the
> victim of substandard commercial pie filling.

I would have to agree. Most commercial mincemeat, at least that commonly
available in the US, is not worth a second look. Even the least expensive
brands are around $8 for a jar that isn't adequate to fill a decent pie.

Do give one of the recipes a try...you'll be glad you did.

BTW, you may already know this, but more modern recipes including the two I
referenced do not actually contain meat, but do contain suet which is
essential. Shredded suet is next to impossible to find in US shops, but
most any butcher will obtain it and put it through the grinder for you. I
bought several pounds and put the remainder in the freezer. I plan on
using it to try some other British fare like Spotted Dick, Suet Pudding,
etc.

One last thing... June makes batches of mincemeat throughout the year, but
insists that it's best to use after aging for some length of time. Many
folks make it nearly a year ahead for the holidays.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Wayne Boatwright" > wrote in message
...
> "Vox Humana" > wrote in
> :
>
> >
> > "Wayne Boatwright" > wrote in message
> > ...
> >> "Vox Humana" > wrote in
> >> :

Shredded suet is next to impossible to find in US shops, but
> most any butcher will obtain it and put it through the grinder for you. I
> bought several pounds and put the remainder in the freezer. I plan on
> using it to try some other British fare like Spotted Dick, Suet Pudding,
> etc.

I can get suet in the meat department of the supermarket. Could just shred
it in the food processor?

"Wayne Boatwright" wrote:
> Incredible mincemeat is incredibly easy to make, and while not cheap, is
> nowhere near $20 a jar. For the holidays I have used Delia Smith's recipe
> for Christmas Mincemeat, and a recipe shared by a poster, June Fawthrop,
on
> uk.food+drink.misc. Both are excellent.

I think I have found Delia's recipe but a google groups search does not turn
up the Fawthrop recipe. If you have it, would you mind posting it?

I'll bet there are darned few people who grew up as I did in N.E. Oklahoma,
and I'm only 63. A farm on a gravel road, 20 miles to the nearest grocery,
no electricity, wood cooking stove, kerosene lamps, well water, a working
smoke house, hunting that was not considered a sport but subsistence, fresh
from the udder milk, butter from a churn. Every fall our family butchered a
cow and a pig. The smoke house was tended for weeks with hickory. I
distinctly remember my mother making mincemeat, the meat coming from the
cow's head. Yeah, I wasn't impressed at the time. Wow, talk about being
anachronism!

Thanks,
Raj

"Wayne Boatwright" wrote:
> Incredible mincemeat is incredibly easy to make, and while not cheap, is
> nowhere near $20 a jar. For the holidays I have used Delia Smith's recipe
> for Christmas Mincemeat, and a recipe shared by a poster, June Fawthrop,
on
> uk.food+drink.misc. Both are excellent.

I think I have found Delia's recipe but a google groups search does not turn
up the Fawthrop recipe. If you have it, would you mind posting it?

I'll bet there are darned few people who grew up as I did in N.E. Oklahoma,
and I'm only 63. A farm on a gravel road, 20 miles to the nearest grocery,
no electricity, wood cooking stove, kerosene lamps, well water, a working
smoke house, hunting that was not considered a sport but subsistence, fresh
from the udder milk, butter from a churn. Every fall our family butchered a
cow and a pig. The smoke house was tended for weeks with hickory. I
distinctly remember my mother making mincemeat, the meat coming from the
cow's head. Yeah, I wasn't impressed at the time. Wow, talk about being
anachronism!

Thanks,
Raj

Raj V wrote:

> I think I have found Delia's recipe but a google groups search does not turn
> up the Fawthrop recipe. If you have it, would you mind posting it?

> Raj

I located it, but don't have a link to it handy. It was posted by Dave
Fawthrop on November 15th this year, at 15:46 (UT), if I remember the
time correctly. Date is certain, though...

Dave

"Raj V" > wrote in
:

> "Wayne Boatwright" wrote:
>> Incredible mincemeat is incredibly easy to make, and while not cheap,
>> is nowhere near $20 a jar. For the holidays I have used Delia Smith's
>> recipe for Christmas Mincemeat, and a recipe shared by a poster, June
>> Fawthrop, on uk.food+drink.misc. Both are excellent.
>
> I think I have found Delia's recipe but a google groups search does not
> turn up the Fawthrop recipe. If you have it, would you mind posting it?
>
> I'll bet there are darned few people who grew up as I did in N.E.
> Oklahoma, and I'm only 63. A farm on a gravel road, 20 miles to the
> nearest grocery, no electricity, wood cooking stove, kerosene lamps,
> well water, a working smoke house, hunting that was not considered a
> sport but subsistence, fresh from the udder milk, butter from a churn.
> Every fall our family butchered a cow and a pig. The smoke house was
> tended for weeks with hickory. I distinctly remember my mother making
> mincemeat, the meat coming from the cow's head. Yeah, I wasn't impressed
> at the time. Wow, talk about being anachronism!

Well, your age is between mine and my dad's, but he grew up under
precisely the same details as you describe, and I witnessed them as a very
young child. The only difference was that they didn't hunt for meat very
often. They butchered their own animals and smoked their own meat, but
they also ate a lot of chickens raised on their farm. I also remember the
iceman delivering blocks of ice for the icebox and the milkhouse.

> Thanks,
> Raj

From June Fawthrop...

> Hi everyone, June here, Yes I'm quite willing to share my mincemeat
> recipe. It keeps very well and the longer you keep it the better it
> tastes.
>
> 2Kg. currants
> 1Kg. raisins
> 1Kg. sultanas
> 500g. mixed peel
> 500g. suet
> 500g. sugar
> 4tsp. mixed spice
> 2Kg. cooking apples
> 500ml lemon juice
>
> This amount will fill 4x2Kg. marg boxes but you can adjust it to suit
> your requirements quite easily.
> You can use Veggie suet if you like, it still tastes the same.
> Mincemeat needs lots of mixing so I make mine straight on the worktop.
> Move everything off the worktop and give it a good wash. Mincemeat is
> very messy to make this way and it gets everywhere so if you don't
> you'll have twice as much washing up and lots of the wrong bugs.Wash
> your hands well and take off your watch and any jewelry.
>
> Spread the currants, raisins, sultanas and peel on the worktop and mix
> well. (yes with your hands)
> Mix the suet, sugar and mixed spice together and spread on top of the
> fruit. Mix well.
> Peel, core and grate the apples and mix in the lemon juice to stop them
> going brown. (Don't worry if it doesn't work it won't spoil the
> mincemeat) Spread the apples on top of the other ingredients and mix
> thoroughly. Pack into marg tubs or your usual containers and keep for
> two months before using.
> Store in the larder or a cool cupboard, I've never needed to keep it in
> the fridge.
>
> Give the mincemeat a good stir before using as there is always lots of
> juice in the bottom of the tub.
>
> If you want some for Christmas make it now and leave it as long as you
> can before using. It will still taste better than shop stuff.
>
> I make mince pies all year round and they don't last two minutes. As
> soon as they come out of the oven Dave will pinch one and more disappear
> before I have chance to put them away.
>
> In good Yorkshire tradition we always have cheese with Christmas cake
> and this works just as well with mince pies. Lift the top and pop in a
> lump of your favourite cheese, yummy!
>
> Happy cooking June.


--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Raj V" > wrote in
:

> "Wayne Boatwright" wrote:
>> Incredible mincemeat is incredibly easy to make, and while not cheap,
>> is nowhere near $20 a jar. For the holidays I have used Delia Smith's
>> recipe for Christmas Mincemeat, and a recipe shared by a poster, June
>> Fawthrop, on uk.food+drink.misc. Both are excellent.
>
> I think I have found Delia's recipe but a google groups search does not
> turn up the Fawthrop recipe. If you have it, would you mind posting it?
>
> I'll bet there are darned few people who grew up as I did in N.E.
> Oklahoma, and I'm only 63. A farm on a gravel road, 20 miles to the
> nearest grocery, no electricity, wood cooking stove, kerosene lamps,
> well water, a working smoke house, hunting that was not considered a
> sport but subsistence, fresh from the udder milk, butter from a churn.
> Every fall our family butchered a cow and a pig. The smoke house was
> tended for weeks with hickory. I distinctly remember my mother making
> mincemeat, the meat coming from the cow's head. Yeah, I wasn't impressed
> at the time. Wow, talk about being anachronism!

Well, your age is between mine and my dad's, but he grew up under
precisely the same details as you describe, and I witnessed them as a very
young child. The only difference was that they didn't hunt for meat very
often. They butchered their own animals and smoked their own meat, but
they also ate a lot of chickens raised on their farm. I also remember the
iceman delivering blocks of ice for the icebox and the milkhouse.

> Thanks,
> Raj

From June Fawthrop...

> Hi everyone, June here, Yes I'm quite willing to share my mincemeat
> recipe. It keeps very well and the longer you keep it the better it
> tastes.
>
> 2Kg. currants
> 1Kg. raisins
> 1Kg. sultanas
> 500g. mixed peel
> 500g. suet
> 500g. sugar
> 4tsp. mixed spice
> 2Kg. cooking apples
> 500ml lemon juice
>
> This amount will fill 4x2Kg. marg boxes but you can adjust it to suit
> your requirements quite easily.
> You can use Veggie suet if you like, it still tastes the same.
> Mincemeat needs lots of mixing so I make mine straight on the worktop.
> Move everything off the worktop and give it a good wash. Mincemeat is
> very messy to make this way and it gets everywhere so if you don't
> you'll have twice as much washing up and lots of the wrong bugs.Wash
> your hands well and take off your watch and any jewelry.
>
> Spread the currants, raisins, sultanas and peel on the worktop and mix
> well. (yes with your hands)
> Mix the suet, sugar and mixed spice together and spread on top of the
> fruit. Mix well.
> Peel, core and grate the apples and mix in the lemon juice to stop them
> going brown. (Don't worry if it doesn't work it won't spoil the
> mincemeat) Spread the apples on top of the other ingredients and mix
> thoroughly. Pack into marg tubs or your usual containers and keep for
> two months before using.
> Store in the larder or a cool cupboard, I've never needed to keep it in
> the fridge.
>
> Give the mincemeat a good stir before using as there is always lots of
> juice in the bottom of the tub.
>
> If you want some for Christmas make it now and leave it as long as you
> can before using. It will still taste better than shop stuff.
>
> I make mince pies all year round and they don't last two minutes. As
> soon as they come out of the oven Dave will pinch one and more disappear
> before I have chance to put them away.
>
> In good Yorkshire tradition we always have cheese with Christmas cake
> and this works just as well with mince pies. Lift the top and pop in a
> lump of your favourite cheese, yummy!
>
> Happy cooking June.


--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Does anyone have an older, meat based, mincemeat recipe as practiced
in Scotland instead of these fruit based ones? After all, that is the
real mincemeat that I thought one should be aiming at.

RsH

================================================== =====
> or >
Copyright retained. My opinions - no one else's...
If this is illegal where you are, do not read it!

RsH wrote:
> Does anyone have an older, meat based, mincemeat recipe as
> practiced in Scotland instead of these fruit based ones? After
> all, that is the real mincemeat that I thought one should be aiming
> at.
>
> RsH
>
Mince Meat For Pies, Settlement Cook Book, 24th Edition, 1941


3 lbs meat, chopped

1 1/2 lbs beef suet, chopped

6 lbs apples, chopped

3 lbs raisins, seeded (I suppose that means without seeds)

2 lbs currants

L lbs citron, chopped fine

1/2 rind of lemon and orange

l oz cinnamon, ground

1 nutmeg, grated

1/2 oz cloves

3 lbs ground sugar

1 quart boiled cider

1 quart molasses

Salt to taste


Cook all together for 2 hours and seal in glass jars.


Here is another one from the same book.

Mince Meat For Pies

2 1/2 lbs. fresh boiled tongue, skinned and chopped fine

or

2 1/2 lbs. beef rump, chopped

2 lbs sugar

1 orange peel, cut fine

1 nutmeg

2 lbs raisins

1/2 lb suet

1/2 lb currants

l lb citron, cut fine

1/8 oz cloves, mace

1/2 oz cinnamon

1 cup cider

1 quart sour wine

1 cup brandy


Mix all dry ingredients. Put into a preserving kettle with cider and
cook slowly about 2 hours; add wine and brandy; put away in glass jars.

When ready to bake pies, add chopped apples and pecan nut meats.