Whistlers Mothers Mince PiesFrom sitbynellie 7 years ago
- Mrs. Whistler’s version: shopping list
- . shopping list
- ‘Paste’ shopping list
- ‘Rub fresh lard into your flour work it up quick with cold water roll it out three times with butter spread over it about ¾ of a pound to a pound of flour strew dry flour do not work it any after rolling it any after rolling in the butter.’ shopping list
- . shopping list
- ‘Mince Pies’ shopping list
- ‘1 part tender beef one of fresh suet or butter one of apples one of fruit, consisting of raisins, stoned and chaped, currants and citron, wet it with equal parts of brandy sweet wine, and sweet cider, cloves nutmeg, cinnamon, allspice, dried orange peel, the juice of a fresh lemon’ shopping list
How to make it
- Pastry, modern version:
- Note: the prep time includes an hour in total of chilling time. I am estimating the time for making the pastry and filling and assembling the pies at about an hour.
- 6 cups flour
- 1 tsp. salt
- ½ cup lard
- ½ cup iced water
- 1½ cups butter, softened
- Sift 4 cups of the flour and the salt into a bowl.
- Rub in the lard until it resembles breadcrumbs.
- Make it into dough with the iced water.
- Put the dough onto a floured board and roll it out into a rectangular shape.
- Spread ½ cup of the butter over two-thirds of the surface.
- Scatter over that, one-third of the remaining flour.
- Fold the dough into three, give it a half-turn on the floured board, and roll it out again in the other direction.
- Fold it again.
- Wrap in greaseproof paper and chill for 20 minutes.
- Repeat the above steps twice more.
- After the last chilling, the pastry can be used straight away, or can be kept in the refrigerator for up to 3 days. It can also be frozen.
- Filling, and assembly of pies, modern version:
- 4 oz. chuck (shoulder) steak, minced
- 4 oz. fresh beef suet, grated, or ½ cup butter
- 1 large cooking apple, peeled, cored and finely chopped
- 1/3 cup raisins, chopped
- 1/3 cup currants
- 1/3 cup chopped candied peel
- ½ tsp. ground cloves
- ½ nutmeg, grated
- ½ tsp. ground allspice
- 1 orange rind, grated
- Juice of 1 lemon
- 2 tbsps. brandy
- 2 tbsps. sweet white wine
- 2 tbsps. sweet cider
- 1 quantity ‘paste’ (pastry) made as above
- Beaten egg to glaze
- Preheat the oven to 425F/220C/Gas Mark 7.
- Put the minced beef, grated suet, chopped apple and raisins, currants, chopped candied peel, ground cloves, grated nutmeg, ground allspice and grated orange rind into a bowl. (If you are using butter instead of suet, melt it and add it at this stage.)
- Mix well together.
- Add the lemon juice, brandy, wine and cider, and mix in well.
- Roll out the pastry and stamp out 72 rounds with a 3-inch cutter.
- Use them to line tartlet tins.
- Put a small spoonful of mincemeat in each one and cover it with a 2 ½ inch round.
- Glaze with beaten egg, and prick each top with a fork.
- Bake for 30 minutes. Serve hot.
The Cooksitbynellie Glasgow, GB
The Rating6 people
Imagine having to gather the wood for the stove...
I'm very thankful I was born in the 20th century!!
Thank you, Susan for this mini herstory lesson!!ttaaccoo in Buffalo loved it
Thank-you for all your time in sharing
"5"FORK!!!!! recipes and the 'History'
of same with us~
I happen to Love Mince Pie and do not confine
my enjoyment of it to the 'Holidays'!
~*~mj~*~mjcmcook in Beach City loved it
High 5!cuzpat in Sikeston loved it