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Mince-meat

Wash currants thoroughly to remove dirt and potential contaminants.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Mince-meat

Mince-meat

Ingredients

Directions

  1. Wash the dried currants in warm water, rubbing them apart to remove dirt.

  2. Drain the currants in a colander and rinse them in three changes of cold water.

  3. Spread the cleaned currants on a large dish to dry.

  4. Prepare a batch of mince-meat and let it stand for at least 24 hours before using.

  5. When making pies, add a little more liquor if the mixture has dried out.

  6. Top the pie with strips of pastry arranged in a cross-bar pattern.

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.

Photo for illustrative purposes only · Contact us to use it

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