Mince Pies Recipe from Victorian England
Mrs Crocombe is making traditional mincemeat in the Victorian kitchens of Audley End House. She’s made enough to last the whole Christmas season and will be using it to make some mince pies today. If you would like to make some yourself, storing it in sterilised jars will make it last a very long time indeed!
Ingredients: 450g Ox Tongue, 900g Raisins, 900g Minced Apples, 900g Suet (you can use shortening as a substitute), 1.1kg Currants, 1.1kg Caster Sugar, 450g Candied Peel, 2 Lemons, Salt, 2 Grated Nutmegs, 1 tbsp Ginger, 1tsp Pounded Mace, 300ml Sherry (or Madeira), 300ml Brandy.
Method: Combine the ox tongue, suet, raisins, currants, apples, candied peel, the rind and juice of boiled lemons, sugar, two pinches of salt, ginger, mace, nutmeg, sherry and brandy into a large container or bowl. Give it a good mix until all of the ingredients are combined. You can store your mincemeat in sterilised jars, or create some mince pies just like Mrs Crocombe.
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