Christmas isn't Christmas without mince meat.....or you may disagree. Here at the bakery our sumptuous organic mincemeat is well under way.....
A 16th-century recipe
Pyes of mutton or beif must be fyne mynced & seasoned with pepper and salte and a lytel saffron to colour it / suet or marrow a good quantitie / a lytell vynegre / pruynes / great reasons / and dates / take the fattest of the broath of powdred beefe. And if you will have paest royall / take butter and yolkes of egges & so to temper the floure to make the paest.
(Pie filling of mutton or beef must be finely minced and seasoned with pepper and salt and a little saffron to colour it. Add a good quantity of suet or marrow, a little vinegar, prunes, raisins and dates. [Put in] the fattest of the broth of salted beef. And, if you want Royal pastry, take butter and egg yolks and [combine them with] flour to make the paste.