The Poldark Cookery Book by Jean M. Graham

Author:Jean M. Graham
Language: eng
Format: epub
Publisher: Pan Macmillan

Mincemeat for Pies

There is an alternative recipe for mincemeat on here. It will make 8–10 jarfuls (450 g/1 lb size) and keeps for 2–3 months.

1.5 kg (3 lbs) suet

900 g (2 lbs) raisins

900 g (2 lbs) currants

50 small apples

225 g (8 oz) castor sugar

7 g (¼ oz) mace

7 g (¼ oz) cloves

2 small nutmegs

300 ml (½ pint) brandy

300 ml (½ pint) sack (light wine)

Finely chop the suet; stone and finely chop the raisins and wash and dry the currants. Peel, core and chop the apples. Pound together the sugar and spices until they are finely crushed and well mixed. Put all these ingredients together in a large (not metal) container and stir in the brandy and wine. Keep tightly covered until wanted.

To make pies: put a thin layer of puff pastry in the bottom of a dish, then a thin layer of the mincemeat, a thin layer of lemon peel and another layer of mincemeat. Top this with a thin layer of orange peel, the juice of half a Seville orange or lemon and 3 tablespoons of red wine. Cover with thin pastry and bake in a moderate oven until the pastry is cooked.

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