Pilgrim Seasonings

Plymouth Colony Foodways: Notes and Recipes from a 17th Century Kitchen

EAT! Minc’t pie

December 19th, 2012 by KM Wall

Still Life Pie with Oysters Joris van Son

A minc’t pie.

Take a Leg of Mutton, and cut the best of the best flesh from the bone, and parboyle it well: then put to it three pound of the best Mutton suet, and shred it very small: then spred it abroad, and season it with pepper and salt, cloues and mace : then put in good store of currants, great raysons and prunes cleane washt and pickt, a few dates slic’t, and some orange pills slic’t: then being all well mixt together, put into a coffin, or into diuers coffins, and so bake them: and when they are serued vp open the liddes, and strow store of suger on the top of the meat, and upon the lid. And in this sort you may also bake Beefe or Veale; onely the Beefe would not be parboyled, and the Veale will aske a double quantitie of suet.

- Gervase Markham’s English Huswife (1623 ed, pp. 103-4)

 

A few quick notes -
orange pills are peels
coffins are stand alone pastry cases (but there is no reason not to use a pie plate),

diuers are diverse or several
liddes are the upper crust of the pie

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2 Responses to “EAT! Minc’t pie”

  1. Sally says:

    I’d like to try this recipe!
    It’s very different to the 19th century mince pie tradition I grew up with and still make every Christmas. Well, I say very different, but it’s actually only the mutton that is not included in my recipe!!!

    • KM Wall says:

      I’ve done it with beef – finding mutton in these parts is – well, lets just say I’ve had lamb dressed like mutton.

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