MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mincemeat Pies
Categories: Pies
Yield: 1 Batch

MMMMM---------------------------PASTRY--------------------------------
4 1/2 c Flour; +2 tb
3 c Butter
Water
1 c Sugar; +2 tb
2 Ehole eggs
2 Egg yolks

MMMMM--------------------------FILLING-------------------------------
1/2 lb Beef or calves tongue;
-parboiled and chopped.
1/4 lb Suet (substitute in butter
-or vegetable shortening for
-a vegetarian version)
1 1/2 c Raisins
1 1/2 c Currants
2 Apples; peeled and chopped
-very small
1/4 c Sugar
1/2 Lemon; zest of
1 c Claret (or other red wine)
1/2 ts Mace
1/2 ts Ground cloves
1/4 ts Nutmeg; ground or grated
1/4 ts Salt
1/2 c Candied orange and lemon
-peel
1/3 c White wine
2 tb Butter; cut into small
-pieces

Prepare the mincemeat:

Mix together tongue, suet, raisins, currants, apples, spices, lemon
zest, sugar, and claret and set aside. Right before you make the
pies, add the candied peel, white wine, and butter.

Prepare the pastry:

* We didn’t test this part of the recipe. Feel free to use your
favorite pie crust like we did. *

Put your flour in a bowl. Heat the butter and water in a small
saucepan until it comes to a boil. Pour into the flour and stir until
a dough forms. Add the sugar and eggs. Mix until your have a workable
pastry.

Make pies:

Preheat the oven to 425°F.

Roll out the pastry. Using a pastry cutter or drinking glass, cut
circles. We used a 2-5/8" (68 mm) pastry cutter to make nice little
pies. Make sure you have an even number of circles so that you have
bottoms and lids for all your pies.

Butter two-three baking sheets. Put 2 ts mincemeat on each bottom.
(Remember to add the candied peels, white wine, and butter to the
mincemeat just before!)

Place a lid on each pie. Push down the edges of the pastry to seal.
Poke a few air-holes in the lid with with a fork. We brushed the top
with an egg wash for a golden crust, but this step is optional.

Bake mince pies for 10-15 minutes until golden brown. Sprinkle with
powdered sugar to serve if you want these to look especially festive.

Recipe by Marissa Nicosia

Recipe FROM:
<https://rarecooking.com/2015/12/16/to-make-minceed-pyes/>

MMMMM
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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mincemeat Pies
Categories: Pies
Yield: 1 Batch

MMMMM---------------------------PASTRY--------------------------------
4 1/2 c Flour; +2 tb
3 c Butter
Water
1 c Sugar; +2 tb
2 Ehole eggs
2 Egg yolks

MMMMM--------------------------FILLING-------------------------------
1/2 lb Beef or calves tongue;
-parboiled and chopped.
1/4 lb Suet (substitute in butter
-or vegetable shortening for
-a vegetarian version)

Hokay, so why you is got no vagatarian version of the beef tongue? See,
I do read these recipes. Bv)=

Here's a decent vegetarian mince"meat". Uncle Funny Pants has some very
nice (and very arcane) recipes.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Uncle Phaedrus' Green Tomato Mincemeat
Categories: Vegetables, Fruits, Herbs, Citrus
Yield: 5 servings

12 sm Green tomatoes
6 sm Tart apples
1/2 lb Seedless raisins
2 c Brown sugar
1/4 c Vinegar
1/2 ts Salt
1 ts Powdered cinnamon
1/2 ts Ground nutmeg
1/2 ts Powdered cloves
1/4 ts Powdered ginger
1/2 Orange
1/2 Lemon

Core and quarter tomatoes and apples. Do not peel. Put
both through course blade of food chopper. Combine with
raisins, sugar, vinegar and spices in a large open
kettle and cook 2 hours over low heat, stirring
frequently.

Quarter the lemon and orange without peeling. Remove any
seeds and run through fine blade of food chopper. Add to
cooked mincemeat and stir well. To freeze, cool, then
pack into pint containers.

Recipe makes 5 pints. One pint makes one mincemeat pie.

Uncle Phaedrus - Consulting Detective & Finder of Lost
Recipes. With the Hungry Browser Irregulars

Servings: 5 Pints

RECIPE FROM: http://www.hungrybrowser.com

Uncle Dirty Dave's Archives

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And a very good (archaic) recipe fro Mrs. Beeton for mincemeat ---

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Excellent Mincemeat
Categories: Fruits, Citrus, Beef
Yield: 1 recipe

3 lg Lemons
3 lg Apples
1 lb Stoned raisins
1 lb Currants
1 lb Suet
2 lb Moist sugar
1 oz Sliced, candied citron
1 oz Sliced, candid orange-peel
1 oz Sliced, candidlemon-peel
1 Teacupful of brandy *
2 tb Orange marmalade.

* The British/UK archaic "teacup" measure is 150 mL or
5 fl/oz. - UDD

Grate the rinds of the lemons; squeeze out the juice,
strain it, and boil the remainder of the lemons until
tender enough to pulp or chop very finely. Then add to
this pulp the apples, which should be baked, and their
skins and cores removed; put in the remaining
ingredients one by one, and, as they are added, mix
everything very thoroughly together. Put the mincemeat
into a stone jar with a closely-fitting lid, and in a
fortnight it will be ready for use.

This should be made the first or second week in December.

From: Isabella Beeton, Beeton's Book of Household
: Management, 1861

RECIPE FROM: https://rachels-kitchen.com

Uncle Dirty Dave's Archives

MMMMM

... There's no substitute for incomprehensible good luck.
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Hokay, so why you is got no vagatarian version of the beef tongue?
See, I do read these recipes. Bv)=

Thanks for the vegetarian Mincemeat recipe.

I try to read all your messages, but some Fidonet messages are going
missing and i have to play musical chairs BBS edition to find them.

I notice that one of your mincemeat recipes calls for candid orange
peels. I am not sure whether that sounds appealing to me. ;)
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Ben Collver wrote to Dave Drum <=-

Hokay, so why you is got no vagatarian version of the beef tongue?
See, I do read these recipes. Bv)=

Thanks for the vegetarian Mincemeat recipe.

I try to read all your messages, but some Fidonet messages are going missing and i have to play musical chairs BBS edition to find them.

I notice that one of your mincemeat recipes calls for candid orange
peels. I am not sure whether that sounds appealing to me. ;)

Do you do orange marmalde on your toast or panquakes? That's one form
of candied orange peel. Another is as part of New's Years Doorstops (fruitcake) Here's another .......:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Candied Orange Peel
Categories: Five, Citrus, Chocolate
Yield: 12 peels

1 lg Navel orange
3/4 c Sugar
1/2 c Water
1/2 c Semi-sweet chocolate chips

Recipe courtesy of Giada De Laurentiis

Using a vegetable peeler, cut the orange part of the
peel from the stem end of the orange down to the navel
end, forming long 3/4" to 1" wide strips. Bring a heavy
small saucepan of water to a boil. Add the peels and
cook for 1 minute. Drain and then rinse the peels under
cold water. Repeat cooking the peels in the saucepan
with fresh boiling water and rinsing under cold water.

Stir the sugar and 1/2 cup of fresh water in a heavy
small saucepan over medium-high heat until the sugar
dissolves. Bring to a boil. Add the orange peels and
simmer over medium-low heat until tender, about 15
minutes. Using tongs, transfer the peels to a sheet of
parchment paper to dry slightly, about 1 hour.

Line a small baking sheet with parchment paper. Stir the
chocolate in a small bowl set over a saucepan of
simmering water until melted and smooth. Dip 1 1/2
of each candied orange peel into the chocolate then
place them on the prepared baking sheet and refrigerate
until the chocolate is set, about 15 minutes.

Yield: about 12 candied peels

RECIPE FROM: https://www.foodnetwork.com

Uncle Dirty Dave's Archives

MMMMM

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Re: Re: Mincemeat Pies
By: Dave Drum to Ben Collver on Tue Apr 23 2024 06:18 am

Do you do orange marmalde on your toast or panquakes?

Oh i like orange marmalade and candied orange peel okay.

I was making a joke about the typo "candid orange peel." :-P

Thanks for the recipes!
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Ben Collver wrote to Dave Drum <=-

Do you do orange marmalde on your toast or panquakes?

Oh i like orange marmalade and candied orange peel okay.

I was making a joke about the typo "candid orange peel." :-P

Erk! I usually catch typos like that. Gonna have to read my output a
bit more thoroughly in future. Bv)= I've edited the copy to proper
spelling.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mincemeat Hermits
Categories: Cookies, Snacks, Fruits, Herbs
Yield: 32 Servings

2 c A-P flour
1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/2 c Butter
1/2 c Sugar
1/2 c Molasses
1 lg Egg
1 c Prepared mincemeat

Sift flour, baking powder, baking soda and cinnamon onto
wax paper. Beat butter, sugar and egg and molasses in a
medium size bowl until well mixed and light and fluffy,
about 2 minutes. Stir in mincemeat by hand and add flour
mixture and beat until well blended. Grease 13" x 9" x 2"
pan.

Bake at 350oF/175oC for 30 minutes or until center springs
back. Cool for 15 minutes then cut into 32 pieces.

RECIPE FROM: http://www.cooks.com

Uncle Dirty Dave's Archives

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... Forget pumpkin spice; it's Stew Season!
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