- Nov 26, 2016
- central NC
(Joy of Baking)
Mince pies date back to medieval times and possibly long before. They are descended from a huge pie baked on Christmas Eve containing chopped beef, suet, nuts, spices and fruit. I can’t believe I’m actually posting a recipe that features tongue as an ingredient. This one’s for you @nitrofd, @mofederal and @Shalom Hobbitess.
Mince Meat for Pies by Minnie C. Fox (1904)
4 pounds of fresh tongue
3 pounds of suet
8 pounds of chopped apples
3 pounds of currants
4 pounds of seeded raisins
6 pounds of white sugar
2 pounds of citron, cut in small pieces
4 lemons, grated rind and juice
1 ounce of cinnamon
1/4 ounce of cloves
1/4 ounce of allspice
4 nutmegs, grated
1 quart of Madeira wine
1 pint of cider
1 quart of brandy or good whisky
Boil the tongue in salted water until tender, and when cold, chop fine.
Remove every particle of membrane from the suet and chop it fine, and mix with the tongue with enough salt to remove the fresh taste.
To this, add the apples, sugar, fruit, spices and other ingredients. Mix all together and cover close.
Note: If too dry when ready for use, moisten with a little sweet cider.
Source: The Blue Grass Cookbook - The complete Blue Grass Cookbook can be found on the Michigan State University website, “Feeding America: The Historic American Cookbook Project” at:
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