Re: [CH] Mincemeat Pir Filling
Beth (beth@bayoutraders.com)
Thu, 28 Nov 2002 14:26:40 -0600
Happy Thanksgiving to all.....sans the mincemeat!
I've wondered how long it would take for that strumpy, scrumpy...whatever to
evolve into minced meat! Yikes!
Dad would promise Mom that he would cook the turkey at Thanksgiving and/or
Christmas if she would make MincedMeat Pie. My memories of the pie itself are
very vague since I avoided it at all costs. I think she got the stuff out of a
jar and swore there was no meat in it - I now wonder just what Dad was
thinking. He's from Iowa, if that matters.
http://www.annabella.net/print/mincemeat.html
Awaiting our Thanksgiving Ancho Chipolte Rump Roast to come out of the
oven!.............
Beth
Dave Drum wrote:
> At 11:11 AM 11/28/2002 -0800, Doug Irvine wrote:
> >The NorthEast ChileMan wrote:
> >>My thoughts xactly, Mark.
> >>From: "=Mark" <mstevens@exit109.com>
> >>Sent: Thursday, 28 November, 2002 9:32 AM
> >>Subject: Re: [CH] Scrumpy Cider
> >>
> >>
> >>>At 08:29 AM 11/28/2002 -0500, The NorthEast ChileMan wrote:
> >>>
> >>>>Check out recipe for scrumpy at this URL:
> >>>>
> >>>>http://www.tektron.co.uk/recipescrumpy.html
> >>>>
> >>>>Paul
> >>>
> >>>1/2 pound, raw meat?!?
> >>>
> >>>=Mark
> >>
> >You guys never had English mincemeat pie? It is even worse, in that it has
> >suet as well....ya know, PURE FAT!!! which comes from awful offal places
> >:-)) Cheers, Doug in BC (Marie makes ours vegetarian style, still
> >good!)(even adds a ground up chile!)
>
> Not just English - also French and American. I have this recipe from the
> place attributed -- but, when researching the subject found the same recipe
> on a couple midieval web sites as "Minst pyes du Paris" (less the chile
> which Cristobal Colombu hadn't yet brought from the "new world").
>
> MMMMM----- Meal Master Recipe
>
> Title: Charlotte's Homemade Mincemeat
> Categories: Pies, Desserts, Game, Beef
> Yield: 1 Gallon
>
> 2 lb lean stew meat (venison)
> 1 1/2 c suet
> 4 c apples; peeled, cored, and
> chopped
> 2 1/2 c raisins
> 1 1/2 c currants; chopped
> 2 1/2 c sugar
> 3 c pie cherries; pitted
> 1 1/2 pt strong cold coffee
> 1 pt cider
> 2 ts cinnamon
> 2 ts cayenne; ground -=OR=-
> 1 ts ea ts jalapeno & cayenne
> 1 ts nutmeg
> 6 ts salt
> 1/2 ts cloves
> 1 tb mace
> 1 tb allspice
>
> Cook meat until tender. In large pan, add all ingredients
> except meat and simmer for 30 minutes. Add meat and stir
> well. Use right away or refigerate and store for up to
> two weeks.
>
> Makes: 4 quarts
>
> Cougar Ranch Bed and Breakfast
> Missoula, Montana 59807
>
> Found on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)
>
> MM Format by Dave Drum - 18 November 2002
>
> MMMMM
>
> ENJOY!!!
>
> Uncle Dirty Dave's Kitchen
> Home of Hardin Cider & Yaaaaa Hoooo Ahhhhh Hot Sauce!!!