Mincemeat: A Historical Overview

Mincemeat—commonly regarded as a traditional Thanksgiving or Christmas dish—actually traces its roots back to Medieval times when meat was combined with fruit and spices for preservation. A recipe for mincemeat pie can be found in one of England’s oldest cookbooks, dating back to the late 1300s.

In early New England, large batches of mincemeat were prepared and stored in crocks sealed with lard, ensuring availability for several months. In England, the term “mince” implies “small,” resulting in tart-sized mincemeat pies. However, New England’s tradition leans towards utilizing mincemeat as a filling for full-sized holiday pies. Consequently, how does one go about making mincemeat?

Vintage Mincemeat Recipe

Most contemporary mincemeat recipes have moved away from using meat, and many now incorporate liquor. Nevertheless, if you are interested in the traditional preparation of mincemeat, here is a vintage recipe originally published in 1832 in Lydia Maria Child’s American Frugal Housewife:

    "The recipe yields filling for two pies: Boil a tender, nice piece of beef—any piece that is clear from sinew and gristle; boil it till it is perfectly tender. When it is cold, chop it very fine, and be very careful to get out every particle of bone and gristle. The suet is sweeter and better to boil half an hour or more in the liquor the beef has been boiled in; but few people do this. Pare, core, and chop the apples fine. If you use raisins, stone them. If you use currants, wash and dry them at the fire. Two pounds of beef, after it is chopped; three quarters of a pound of suet; one pound and a quarter of sugar; three pounds of apples; two pounds of currants, or raisins. Put in a gill of brandy; lemon-brandy is better, if you have any prepared. Make it quite moist with new cider. I should not think a quart would be too much; the more moist the better, if it does not spill out into the oven. A very little pepper. If you use corn meat, or tongue, for pies, it should be well soaked, and boiled very tender. If you use fresh beef, salt is necessary in the seasoning. One ounce of cinnamon, one ounce of cloves. Two nutmegs add to the pleasantness of the flavor; and a bit of sweet butter put upon the top of each pie, makes them rich; but these are not necessary. Baked three quarters of an hour. If your apples are rather sweet, grate in a whole lemon."
    

Modern Mincemeat Recipe

For those who prefer a more accessible approach, GoTravelDaily offers a modern mincemeat recipe adapted for contemporary cooks, which appears in the Old Sturbridge Village Cookbook:

Mincemeat Ingredients:

• 1 1/4 pounds of beef round or leftover roast
• 1/4 pound suet
• 1 1/2 pounds apples
• 1 cup raisins or currants
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/8 teaspoon pepper
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon clove
• 2 teaspoons nutmeg
• 1/4 cup brandy
• 2 cups cider or apple juice
• Double recipe for Pie Crust
• 1 tablespoon butter (optional)

How to Make Mincemeat

• If uncooked meat is used, simmer beef 2-3 hours or until very tender, adding suet for the last 1/2 hour of cooking.
• When cooked, chop beef and suet very fine, into about 1/4-inch pieces.
• Pare, core, and chop apples to make 3 cups.
• Mix beef, suet, apples, raisins or currants, white and brown sugars, spices, brandy, and cider or apple juice.
• Prepare pie crust.
• Line pie plates with pastry, fill each with half of the meat mixture. Cover with top crusts, seal edges, and slit holes on top for steam to escape. If desired, spread a thick layer of butter on the pastry for a flaky upper crust.
• Bake for 3/4 hour in a 400°-425° oven.

Yield: Two 9-inch pies.

Reprinted from Old Sturbridge Village Cookbook, Globe Pequot Press, with permission.