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Mince Meat

A preserved minced beef mixture with suet, fruit, spices, and alcohol, packed into jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Mince Meat

Ingredients

Directions

Prepare the meat

  1. Boil the beef until tender.

  2. Let the beef cool and chop finely.

  3. In a large bowl, mix the chopped beef with the suet.

Mix the filling

  1. Add salt, apples, currants, raisins, and citron to the mixture.

  2. Season with cinnamon, mace, cloves, and nutmeg to taste.

  3. Add boiled cider, brandy, and wine until the mixture is soft. Mix well.

Pack and store

  1. Pack the mixture into stone jars.

  2. Pour brandy over the top and cover tightly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Clove + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  4. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef
Provides the meaty body of the filling once boiled and finely chopped.
Suet
Adds fat that keeps the mixture moist and gives a rich, smooth texture.
Apples
Contribute moisture, tartness, and body to the filling.
Raisins
Add sweetness and chewy texture as they soften in the mixture.
Currants
Add concentrated fruit sweetness and a tender chew to the filling.
Brandy
Adds alcohol that gives aroma and helps preserve the mixture.

The step that matters

Add the liquids until the mixture is soft. Cider, brandy, and wine must be blended in gradually and mixed well so the fruit and meat absorb moisture evenly. Uneven liquid leaves dry pockets or soggy areas, and the alcohol and sugar help preserve the mixture in the jars.

Swap the currant

How well each one fits the dish's main ingredients (beef, apple, raisin, cinnamon, mace, clove, nutmeg):

  1. Figfits better
  2. Quincefits better
  3. Orangefits better
  4. Currantthe original

Fit is the average pairing score against beef, apple, raisin, cinnamon, mace, clove, nutmeg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Pie Filling 11Pie 10with Apples 9Preserved 8Apple 7Mock 7 See all 183 →

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