MEDIEVAL MINCE MEAT

MEDIEVAL MINCE MEAT

I’ll cut to the chase – I’ve been looking forward to trying this for ages! Mince pies were traditionally made with minced meat, fruit and spices in medieval times, but over the years have lost the minced meat but retained the name, even though the closest ingredient to meat in a modern mince pie is the beef suet – and even that has its vegetarian equivalents these days.

My mincemeat recipe is a first bash at it, with lots of tasting as I went along (well there has to be a perk or two in the long hours I work!). It’s loosely based on Mrs Beeton’s mincemeat recipe – of course – but the quantities are very different. Mrs B’s uses a lot more ingredients, no cinnamon (and being Cypriot, beef and cinnamon seem like natural bedfellows to me), and LOTS more apples and suet. 750g of suet. In my modern day kitchen, that’s almost 4 standard sized boxes of Atora – I trust Mrs B on most things but I don’t want my mincemeat to be a massive stodgy dumpling, so I reduced mine down to a respectable 100g.

Ingredients

  • 2 apples
  • 400g beef mince
  • 100g sugar
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 500g mixed sultanas and peel (or 400g sultanas and 100g peel)
  • 100g beef suet
Read the whole recipe on JACK MONROE: COOK, CAMPAIGNER, GUARDIAN COLUMNIST, MOTHER, AUTHOR, ETC.