Here is a old mince meat pie recipe I came across while doing research on British cookery for my book Hog and Hominy. In the first chapter of my book to talk about European influences on African American foodways. This old recipe made me think about Christmas holidays spent with my Virginia born and raised grandmother Lucy [Demmie] Opie at her home in Sleepy Hollow, New York. Grandma Opie made a great mince meat pie but it was vastly different from this original British recipe taking almost verbatim, old English spelling and all, from a 1661 English cook book: “To make a minced meat pie. . . . Take a large Neats [ox] tongue shread it very well, three pound and a half of Suet [The hard fatty tissue around the kidneys of cattle and sheep] very well shread, Currans three pound, halfe an ounce of beaten Cloves and Mace, season it with Salt when you think’t fit, halfe a preserved Orange, or instead of it Orange P[ee]ls, a quarter of a pound of Sugar, a little Lemon Pill sliced very thin, put all these together very well, put to it two Spoonfuls of Verjuyce, and a quarter of a Pint of Sack [a dry fortified wine with brandy such as Port or Sherry].” English Recipe 1661. In memory of Grandma Opie I want to
share a modern mincemeat pie recipe for the Christmas holidays.
Mincemeat pie recipe:
http://www.epicurious.com/recipes/food/views/Mincemeat-Pie-104437
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