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Hot mince pie, with actual meat

post #1 of 12
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Hi:
I've been looking at these weird old recipes for mince pies from back in the day when mincemeat still contained actual meat. I'm still working up my nerve to try one. Has anybody ever had the pleasure? Is it any good? I'd provide a link to the recipes I've gathered but the system says I need to make 5 posts first. But you can get there if you google the words "What we talk about when we talk about mince pie"
T
hanks,
MP
post #2 of 12
I have not tried it but would be totally up for it. I usually make a batch of the standard meatless mincemeat at Christmas time which is when it is typically eaten in the UK. I'll look for it as you suggest and give it a try.
post #3 of 12
Hi Mr Parallel,
You might try this link for a beefy mine pie. Sounds pretty much like a fruity curried beef pie without the curry powder:

Old Fashioned Mince Meat
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post #4 of 12
doesn't the original recpe call for some specific fats to be used? (Kidney fat, or something)- it's not just plain hamburger.
Meat and sweets were traditionally used together in pies in the middle ages, and in some countries the tradition has lasted. In italy, i believe emilia romagna, they do a spinach pie with sugar and raisins. If you can;t find one of the traditional ones, i have some old cookbooks with something in them for sure.
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #5 of 12
because the sweets and spice covered the rancid or rotted odor and flavor, food storage being as it was. :eek:
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post #6 of 12
I've tried it. Don't like it.
Give me the (now) traditional sweet mincepie mix - as long as it's home-made and with proper suet.
post #7 of 12
My grandmother used to make it, using ingredients similar to DC's recipe but with small pieces of venison, never ground meat.
post #8 of 12
I think the more traditional recipes for this use game such as venison, stated above, and also suet for the fat, which (correct me pls if I'm wrong) is the fat from around the lambs kidneys. You just use it grated. Here at least, you quite often get some fat attached to the kidneys when you buy a side of lamb. So if you get you lamb like this, keep it in freezer for next time you are making these pies.

Here you can buy a suet mix in the flour/baking aisle of the supermarket - maybe its available elsewhere?
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #9 of 12
Any homemade mincemeat (sweet, fruity stuff) in the UK is made with suet. It doesn't have the 'real' flavour if it's just a selection of fruits.

I make mine about october when apples etc are plentiful - and then it's just right to make mincepies for the Christmas season.
post #10 of 12
Another interesting site to check out is:

http://en.wikipedia.org/wiki/Minceme...century_recipe

Great old style spellings too :)
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #11 of 12
I remember an Algerian friend made a dessert using prunes and beef suet, and maybe other ingredients. It was really tasty. I can imagine it would be great in a pie.
post #12 of 12
It used to be made with Suet, fruits and meattrim by products, never saw it made same way twice because trimming were always different.
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