Whew. I’ve been busy the past few days! First, I attended Deb
Peterson’s Symposium on Saturday at Pennsbury Manor. It was
highly informative, as usual. I also participated in the hearth
cooking workshop in the Pennsbury kitchens that followed on
Sunday. Then, yesterday (April 12), was Culinary Historians
of New York’s (CHNY) monthly program, held here (finally!)
in Brooklyn, for which I spent a large portion of both Monday
and Tuesday making a mincemeat pie.
Of course, I have oodles of photos documenting all of the above.
It’ll take some time, however, to sort, download, and post them
all. There are only a few of my mincemeat pie making, though,
so I’ll show those first. That’ll give me a bit more time to tend
to all the others. But don’t worry, the photos of hearth cooking
at Pennsbury WILL be up here soon. I promise!
So, first up, the mincemeat pie I made for CHNY’s April event.
Again, the receipt (recipe) I used is from Martha Washington’s
Booke of Cookery, which originated in the 17th century. It includes
meat (in this case, veal), suet (beef fat), and a host of other
ingredients. All of which had to be minced, mind you. Which took
time, patience, and a whole lotta muscle. AND, this time, I didn’t
“cheat,” for I rolled out my own pie crust, thank you very much.
None of that “store-bought” junk this time. HUZZAH!
Incidentally, Martha’s receipt would’ve fit in well with all the other
dishes we prepared this past Sunday at Pennsbury, for it was
a meat pie, and it included “a quarter of a pinte of…sack.”
At the event, held at Bergen 61, a new bar space in Brooklyn:
Here’s the receipt. I cut all the quantities by four; thus, it was one
pound of meat, the same of suet, and so on:
To Make Mincd Pies
Take to 4 pound of the flesh of a legg
of veale, or neats tongues, 4 pound
of beefe suet, 2 pound of raysons
stoned & shread, 3 pound of currans,
halfe a pound or more of sugar,
3 quarters of an ounce of cloves,
mace, nutmegg, & cinnamon, beaten,
halfe a dosin apples shread, some
rosewater, a quarter of a pinte
o[f] muskadine or sack, some
candied orringe, leamon & citron
pill minced. shread your meat &
suet very fine, & mingle all togethe[r].
for plaine mincd pies, leave out the fruit
& put in blanchd almond[s] minced small.
NOTE: sack = sherry
pill = peel