is the famous cry of Klondike Kat, referring to his arch-enemy Savoir Fare.
Mouse is something I haven’t found in 17th century mincemeat. Beef, mutton, veale, neat’s tongue…but no mouse.
Mince pie has also become associated with Christmas by the early 17th century, so some of the other aliases are
Shred or Shrid Pie or
Christmas Pie (or allegedly by some Puritans – Superstition Pies – I just have this one on say so)
and then all the variations of mince/minced/minst/minc’d/mincemeat pies.
To make minst Pyes.
Take your Veale and perboyle it a little, or mutton, then set it a cooling: and when it is colde, take three pound of suit to a legge of mutton, or fower pound to a fillet of Veale, and then mince them small by them selves, or together wheather you will, then take to season them halfe an unce of Nutmegs, half an unce of cloues and Mace, halfe an unce of Sinamon, a little Pepper, as much Salt as you think will season them, either to the mutton or to the Veale, take viij (8) yolkes of Egges when they be hard, halfe a pinte of rosewater full measure, halfe a pound of Suger, then straine the Yolkes with the Rosewater and the Suger and mingle it with your meate, if ye haue any Orenges or Lemmans you must take two of them, and take the pilles very thin and mince them very smalle, and put them in a pound of currans, six dates, half a pound of prunes laye Currans and Dates upon the top of your meate, you must take two or three Pomewaters or Wardens and mince with your meate, you maye make them ****** if you will, if you will make good crust put in three or foure yolkes of egges, a litle Rosewater, & a good deale of suger.
1588. The Good Houswiues treasurie. pp.7-8.
- This call for a leg of mutton or a fillet of veal. A Leg is quick a lot of mutton; I’m not sure how much a fillet of veal was, but pounds and pounds of meat. Mutton is meat from sheep. Baa Ram Ewe. Lamb is fine.
- Suit is suet – that the fat you’ll be adding. Don’t cut too far back or it will be as dry as sawdust and tasteless to boot.
- Mincing would be done by hand, with a sharp knife, and it is easier to mince the meat and the fat separately because they cut differently. Then run though a second time to incorporate them. You might want to incite your friends and family and neighbors and maybe some total strangers to make a quicker go of it….. If you use a meat grinder, just don’t turn it all into mush. A little texture makes a world of difference.
- Unce = ounce – this is a fairly conservative amount of spice. This recipe alone should put to rest the old “spice covered up the taste of rotten meat”, as if fresh meat were more expensive then the spicing….
- Hardboiled egg yolks (and why do they forever say yolkes of eggs as if they ever call for yolkes of anything else?? ) are a good medium to get the rosewater mixed into everything and not drip out the bottom while the pie bakes.
- Orange or lemon peel – VERY GOOD.
- Pomewater is a kind of apple, warden is a sort of pear.
- ****** is a word I can’t for the life of me make out, between 16th century spelling and typeface, and photocopy fuzzyness.
- ‘a good deal of suger’ – hard to go wrong.
Sorry for the earlier recipe re-call – so many buttons……
Tags: apples, bake, cinnamon, cloves, currants, dates, eggs, Klondike kat, lemons, mace, Minc'd Pie, mince pie, mincemeat, minst pie, mouse, mutton, nutmeg, oranges, pepper, pie, pomewaters, prunes, rosewater, salt, Savoir Fare, suet, sugar, veal, wardens, yolks of eggs hard boiled