Mincemeat

Mincemeat is a mixture of finely chopped dried fruit, brandy and spices, which is partially mixed with suet, beef and venison. Original recipes for mincemeat always contained meat, but this is no longer a necessary component in modern versions. Even though many modern recipes listed suet, is often used instead and vegetable shortening. Mincemeat and variations of the Court can be found in the United Kingdom, Ireland, Brittany, Northern Europe, and the United States and Canada. The court should not interfere with cockroach or minced (English " minced meat " ) are confused.

  • 3.1 Notes and references

History and variations

English recipes from the 15th, 16th and 17th centuries to describe a mixture of meat and fruit, which was used as a filling for pies. These early recipes contain vinegar and wine, while instead in the 18th century increasingly spirits - often Brandy - were used. The use of spices like cloves, nutmeg and cinnamon are typical of meat dishes from the late Middle Ages and early Renaissance. The force generated by the fructose sweetness makes mincemeat become a less savory dish and helped increasingly to settle it among the desserts

A recipe from the 16th century

" Pyes of mutton or beif must be fyne mynced & seasoned with pepper and salte and a l ȳ tel saffron to color it / suet or marrow a good quantitie / a l ȳ tel vynegre / pruynes / Great Reasons / and dates / take the fattest of the broath of powdred Beefe. And if you want to have paest royall / take butter and yolkes of egges & so to temper the floure to make the paest. "

" Pie [ filling ] from sheep or beef must be finely chopped and seasoned with pepper and salt, and a little saffron to color it. Add a good amount of beef fat or Mark added, a little vinegar, prunes, raisins and dates. Use the fattest broth of salted beef. And if you want royal pastry, take butter and egg yolks and mix them with flour to make the dough "

At mid-to- late 18th century Mincemeat was increasingly associated with old-fashioned, rural or domestic kitchen. In Victorian England, however, the court has established itself as a recipe for the holidays again.

A recipe from the 19th century

  • 2 pounds of raisins
  • 3 pounds of currants
  • 1 1/ 2 pounds lean ground beef
  • 3 pounds of suet
  • 2 pounds of moist sugar
  • 2 ounces candied lemon peel
  • 2 ounces candied lemon peel
  • 2 ounces candied orange peel
  • 1 small nutmeg
  • 1 Pottle (80 oz. ) Apples
  • The shell of two lemons, the juice of a
  • 1/2 pint ( 20 oz. ) Brandy

Mid-20th century, the term was also used to refer to similar mixtures that contained no meat and in which animal fats can be replaced entirely or in part by vegetable fats, which then creates a vegetarian variation. Many recipes still contain venison, chopped sirloin steak, minced heart or sometimes beef, which is used along with raisins, spices, chopped apples, fresh lemon zest and suet, currants, candied fruit, candied lemon and brandy, rum or other spirits. Mincemeat allowed to mature, both so that the flavor can develop to give as well as to the alcohol time to develop its preservative effect, altering the course of time by the decomposition of the meat proteins in the texture of the mixture. Canned Mincemeat can be kept for up to ten years.

Mincemeat can be prepared in the household kitchen and is often prepared with family recipes, which vary depending on the origin and region. Commercial products are usually offered without the addition of meat. The dish is often eaten during the Christmas season as mince pies or mince tarts. In the northeastern United States Mincemeat Pies are also a traditional ingredient for Thanksgiving and are sometimes served with cheddar cheese.

Origin of the term

The word " mince " in mincemeat comes from the words mincen in Middle English and Old French mincier from in which both in turn can be attributed to minutiare in Vulgar Latin and minutia in Latin, which indicates smallness. The word mincemeat is an adaptation of the older concept of minced meat, which indicates very finely comminuted meat. Meat is not historically used exclusively for meat from animals, but also as a general term for food.

Swell

  • Marion Cunningham, Jeri Laber: The Fannie Farmer Cookbook. 12th edition edition. Alfred A. Knopf, New York NY 1979 ISBN 0-394-406-50-8.
  • Kenneth F. Kiple, Kriemhild Coneè Ornelas (eds.): The Cambridge World History of Food. 2 volumes, Cambridge University Press, Cambridge, among others 2000, ISBN 0-521-40216-6.
15th century 17th century Pound (mass) Sirloin-Steak
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