And so, the thrilling conclusion to my special Christmas post on mince pies!
I used a recipe from Robert May’s The Accomplisht Cook (1660), as I pointed out in the last post, there were a number of different recipes involving different ingredients, but I went for one using beef, as well as the well known dried fruits and spices that we find in our mince pies today.
To make minced Pies of Beef.
TAke of the buttock of beef, cleanse it from the skins, and cut it into small pieces, then take half as much more beef-suet as the beef, mince them together very small, and season them with pepper, cloves, mace, nut|meg, and salt, then have half as much fruit as meat, three pound of raisins, four pound of currans, two pound of prunes, &c. or plain without fruit, but onely seasoned with the same spices.
As you can see it’s a pretty straightforward recipe. I went for a basic shortcrust for the pastry since it didn’t specify. The mincemeat itself was rather easy, there was no pre-cooking required, just chopping things up and sticking them in a pie. The best kind of cooking! Here is the meat, fruit and suet mixed with spices:
Unlike modern mincemeat, there was no talk of letting it “mature” for weeks on end. And no alcohol either. Here is is in the pie “coffin”:
The completed pie:
And it’s filling in all it’s meaty glory:
The mince pie did in fact taste very sweet, to be honest I couldn’t really detect much of a savoury note at all even though there was no sugar in it. I think this is probably at least in part a result of not cooking the meat first and sealing in all the juices and flavours. It should not be surprising though to find that minced pies were sweet – in the short playlet from the last post, we saw Roast Beef teasing Mince Pie for his sweetness, calling him “Mr Sweet tooth”, amongst other things. My own personal taste test did indeed bear out that the mince pie was certainly a sweet treat, despite it’s meaty filling.
I am reluctant to post an adapted recipe for two reasons. The first being that I only made a single serving pie, and I am not sure how much call for that there really is. Secondly, it was very easy, and the original recipe is fairly straightforward and easily adaptable to your circumstances. As a rough guide, my individual pie was based around about 2 generously heaped tablespoons of finely diced beef. This doesn’t need to be exact – for the ratio of raisins, currents and prunes you don’t need to be too worried about measurements, just make sure you’ve got about half as much to the meat, and that you have more raisins than currents, and more currents that prunes. You should be able to guess how much pastry you’ll need (I did, but such is my way) – you could make a simple shortcrust from butter, flour and water, or you could even buy a ready rolled pack. If you would like an authentic early modern pastry recipe, look here.
I know this isn’t very scientific, but I am sure that all of you other intrepid food explorers can work it out. Have fun with your early modern cookery, experiment!
And on that note, I shall wish you all a Merry Christmas and a Happy New Year!