How To make Mincemeat
4 lb Sugar
4 Calf tongue; boiled
2 1/2 lb Suet
2 lb Raisins
2 lb Currants
1/2 lb Citron, finely chopped
1/2 lb Orange rind, candied; finely
-chopped 6 lb Apple; chopped
1 T Cloves
1 T Cinnamon
1 T Allspice
2 Whole nutmeg; grated
1/2 lb Almond, finely chopped
1 T Salt
4 Orange; rind & juice of
4 Lemon; rind & juice of
1/2 lb Lemon rind, candied; finely
-chopped 1 qt Brandy
2 qt Whiskey
Chop the calves' tongues very fine, add sugar, raisins, currants and citron. Mix all together. Chop apples fine (do not mash) and add to calves' tongues. Add spices and suet, remaining fruit, almonds and salt, and mix thoroughly. Pour over this the fruit juices and rind, the brandy and whiskey. Put mixture into a crock with a lid. Place a cloth over the top of the crock and put on lid. Put in cool place for 3 weeks. Then add more salt and spices if needed. Let stand at least
4 weeks before using. When using as filling for pies, always bake
between 2 crusts.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes : Culinary Arts Press, 1936
How To make Mincemeat's Videos
How to Make Mince Pies - The Victorian Way
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Mrs Crocombe is making traditional mincemeat in the Victorian kitchens of Audley End House. She’s made enough to last the whole Christmas season and will be using it to make some mince pies today. If you would like to make some yourself, storing it in sterilised jars will make it last a very long time indeed!
INGREDIENTS
450g Ox Tongue
900g Raisins
900g Minced Apples
900g Suet (you can use shortening as a substitute)
1.1kg Currants
1.1kg Caster Sugar
450g Candied Peel
2 Lemons
Salt
2 Grated Nutmegs
1 tbsp Ginger
1tsp Pounded Mace
300ml Sherry (or Madeira)
300ml Brandy
METHOD
Combine the ox tongue, suet, raisins, currants, apples, candied peel, the rind and juice of boiled lemons, sugar, two pinches of salt, ginger, mace, nutmeg, sherry and brandy into a large container or bowl. Give it a good mix until all of the ingredients are combined. You can store your mincemeat in sterilised jars, or create some mince pies just like Mrs Crocombe.
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Richard Bertinet's exclusive mince pie recipe - BBC Maestro
When Richard Bertinet first arrived in the U.K., he hated mince pies. Too much pastry, too much filling, too sweet. So he developed his own recipe to create the perfect festive treat.
In this lesson, you’ll learn what techniques and helpful tools will help you achieve the best results as Richard guides you through how to avoid common mistakes. Starting off with the base pastry that he has been using since he was a 16-year-old bakery apprentice in France, going on to crafting the perfect frangipane and then the flavourful “mincemeat” filling, Richard breaks down each step simply, creating a hassle-free twist on this British classic.
Have a Joyeux Noël making Richard Bertinet’s mince pies, with just the right amount of French sophistication.
Read the BBC Maestro blog for recipe details and more:
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Victorian Mincemeat With Actual Meat
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Beef Suet:
Vegetarian Suet:
Currants:
Candied Peel:
Ground Mace:
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Modern Cookery for Private Families by Eliza Acton:
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Subtitles: Jose Mendoza | IG @worldagainstjose | @KetchupwithMaxandJose
MUSIC
Thank you to Karl Wohlwend for recording and granting me use of the Christmas Guitar music in this video.
PHOTO
Silent Film Title Card by Farrin N. Abbott, CopyCatFilms:
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Homemade Mincemeat
This recipe is a lovely homemade mincemeat, made just in time for it to be used next month to make mince pies for Christmas. It is a delicous flavour and goes so well with a lovely shortcrust pastry.
Recipe:
All the recipes on my blog:
How to Make Perfect Mince Pies | Jamie Oliver & Gennaro Contaldo
Perfect the ultimate Christmas treat that is the mince pie with this recipe from Jamie and Gennaro. This recipe ticks all the boxes for a quick, tasty treat full of festive flavour without the buttery pastry casing. Encased in puff pastry, these pies are delightful. Enjoy!
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Homemade Mincemeat~an Old Fashioned Recipe for Christmas tarts, pies & pastries!
Homemade mincemeat is a tradition around our home at Christmas time. This old fashioned recipe is full of fruit, peel, spices and so much more for tarts, pies and pastries!
Mincemeat Recipe:
In a large stock pot:
*Optional* 2 cups browned ground beef, lamb or venison
(I don't use meat in my recipe but it is traditionally used)
2 cups chopped beef suet
2 cups raisins
2 cups dried currants
6 cups grated apple (about 6 or 7 apples)
2 cups lightly packed brown sugar
2 cups granulated sugar
2/3 cups molasses
1 & 1/2 tsp's salt
2 tsp's ground nutmeg
2 tsp's ground cinnamon
2 tsp's ground cloves
8 ounces candied peel (about 1 cup)
3/4 cup apple cider vinegar
...Bring to a boil and cook for 10- 15 minutes.
Stir in:
1/2 to 1 cup brandy
Pack into jars and freeze or pressure can according to your pressure canner instructions.
Makes a little over 4 pints.
Recipe from:
The Laura Secord Canadian Cook Book
Homemade Pie Pastry Recipe: