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MINCE
PIE
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| Mince meat, which is much
used for pies during the fall and winter season, is a concoction that finds
favor with most people. It may be comparatively simple or it may contain
a large variety of ingredients, and in accordance with this variation it
may be cheap or expensive. However, the ingredients generally used in this
mixture are apples, dried fruits, sugar, molasses, cider, and chopped beef
and suet. Other fruits, such as quinces, oranges, and citron, and various
spices are also often used for flavoring. The cheaper cuts of meat, such
as the neck, shoulder, brisket, etc., are suitable for this purpose, because
the meat is ground so fine in making the mince meat that the fact that
it was at all tough can be very readily concealed.
NOTE: Plain
Pastry is the very satisfactory and most frequently used pastry
recipe for mince pie preparation, but several other recipes for pastry
that may be used in making mince pie are given in our RECIPES
FOR PASTRY section. |
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| Pie of this kind made with
the usual ingredients is a heavy meal. It contains a certain amount of
protein material and is high in fat and carbohydrate. This fact should
be taken into consideration in meal planning, so that the menue may balance
properly with the other food. |
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MINCE PIE RECIPE
Ingredients:
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4 lb. beef
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15 medium-size apples
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4 quinces, chopped
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1/2 lb. citron
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3 lb. raisins, seeded
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6 oranges
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2 cups suet (usually beef fatty
substance)
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1 lb. sugar
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1 cup vinegar
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3 cups cider
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1-1/2 cup molasses
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2 Tb. cinnamon
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2 tsp. cloves
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2 tsp. nutmeg
Preparation:
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Let the beef simmer in sufficient
water to cover it well until it is tender, and then allow it to cool in
the water in which it was cooked. This broth may be used as part of the
liquid in the mince meat if desired.
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Chop the meat very fine with
a chopping knife and bowl or put it through a food chopper.
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Chop the apples and quinces,
cut the citron, and wash the raisins.
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Squeeze the juice from the oranges
and grate the rinds.
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Force the suet through a food
chopper or chop it with a chopping knife.
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Mix all these ingredients, add
the sugar, liquids, and spices, and place in a large vessel. Simmer slowly
for 1 hour.
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Stir frequently to prevent scorching.
If the mince meat is cooked in the oven, it is less likely to scorch.
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| To bake mince pie, fill
the lower crust with the mince-meat mixture, place the upper crust in position,
and put the pie into a hot oven. Gradually reduce the heat, baking the
pie for about 45 minutes. |
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Helpful
Tips
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| Mince pie is most palatable
when served warm, but it is entirely permissible to make several pies at
a time and then warm them in the oven before serving. In this way they
may be kept over for several days or they may be frozen. |
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Mince
Pie Ingredients
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| A slight variation in
the ingredients does not make any material difference in this mixture and
the recipes given are submitted merely as a basis from which to work. If
used just as they are given, they will be found to be excellent; but if
it is necessary to practice greater economy or if it is not possible to
secure all the ingredients called for, they may be varied to suit conditions.
The juice from pickled fruits, jelly, or the juice from preserves or canned
cherries may be used in any desired proportion in the making of mince meat
to replace some of the cider. |
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