Mincemeat - Variants and History - A 19th Century Recipe

A 19th Century Recipe

• 2 lbs raisins
• 3 lbs currants
• 1½ lbs lean beef
• 3 lbs beef suet
• 2 lbs moist sugar
• 2 oz citron
• 2 oz candied lemon peel
• 2 oz candied orange peel
• 1 small nutmeg
• 1 pottle of apples
• the rind of two lemons, the juice of one
• 1/2 pint brandy

Stone and cut the raisins once or twice across, but do not chop them; wash, dry and pick the currants free from stalks and grit, and mince the beef and suet, taking care the latter is chopped very fine; slice the citron and candied peel, grate the nutmeg, and pare, core and mince the apples; mince the lemon peel, strain the juice and when all the ingredients are thus prepared, mix them well together, adding the brandy when the other things are well blended; press the whole into a jar, carefully exclude the air, and the mincemeat will be ready for use in a fortnight.

By the mid-twentieth century the term was also used to describe a similar mixture that does not include meat, but that might include animal fat in the form of suet or butter, but could also substitute solid vegetable fats, making it vegetarian. Many recipes continue to include suet, venison, minced beef sirloin or minced heart, along with dried fruit, spices, chopped apple, and fresh citrus peel. Zante currants, candied fruits, citron, and brandy, rum, or other liquor. Mincemeat is aged to deepen flavours, activate the preserving effect of alcohol, which over time changes the overall texture of the mixture by breaking down the meat proteins. Preserved mincemeat may be stored for up to ten years.

Mincemeat can be produced at home, often using a family recipe that varies by region or ancestry. Commercial preparations, primarily without meat, packaged in jars, foil lined boxes, or tins are commonly available.

Mincemeat is frequently consumed during the Christmas holiday season when mince pies or mincemeat tarts are served. In the northeast United States, mincemeat pies are also a traditional part of the Thanksgiving holiday, sometimes served with a piece of Cheddar cheese.