Of a fresh-boiled ox-tongue, or inside of roasted sirloin, 1 lb. ;
stoned raisins and minced apples, each 2 lbs. ; currants and fine
Lisbon sugar, each 2± lbs. ; candied orange, lemon or citron rind, 8
to 16 oz. ; boiled lemons, 2 large ; rinds of two others, grated ; salt,
\ oz. ; nutmegs, 2 small ; pounded mace, 1 large teaspoonful, and
rather more of ginger ; good sherry or Madeira, | pint ; brandy, \
pint.
Obs. — The lemons will be sufficiently boiled in from one hour to
one and a quarter.
SUPERLATIVE MINCEMEAT.
Take four large lemons, with their weight of golden pippins pared
and cored, of jar-raisins, currants, candied citron and orange-rind,
and the finest suet, and a fourth part more of pounded sugar. Boil
the lemons tender, chop them small, but be careful first to extract
all the pips ; add them to the other ingredients, after all have been
prepared with great nicety, and mix the whole well with from three
to four glasses of good brandy✪ Superlative Mincemeat. Apportion salt and spice by the
preceding receipt. We think that the weight of one lemon, in meat,
improves this mixture ; or, in lieu of it, a small quantity of crushed
macaroons added just before it is baked.
MINCE PIES. (ENTREMETS,)
Butter some tin pattypans well, and line them evenly with fine
puff paste rolled thin ; fill them with mincemeat, moisten the edges
of the covers, which should be nearly a quarter of an inch thick,
close the pies carefully, trim off the superfluous paste, make a small
aperture in the centre of the crust with a fork or the point of a knife,
ice the pies or not, at pleasure, and bake them half an hour in a well-
heated but not fierce oven : lay a paper over them when they are
partially done, should they appear likely to take too much colour.
\ hour.
b b
870
MODERN COOKERY,
[chap, xviil
MINCE PIES ROYAL, (ENTREMETS.)
Add to half a pound of good mincemeat an ounce ana a half of
pounded sugar, the grated rind and the strained juice of a large
lemon, one ounce of clarified butter, and the yolks of four eggs ; beat
these well together, and half fill, or rather more, with the mixture,
some pattypans lined with fine paste ; put them into a moderate oven,
and when the insides are just set, ice them thickly with the whites
of the eggs beaten to snow, and mixed quickly at the moment
with four heaped tablespoonsful of pounded sugar✪ Mince Pies ; set them im-
mediately into the oven again, and bake them slowly of a fine light
brown.
Mincemeat, \ lb. ; sugar, oz. ; rind and juice, 1 large lemon ;
butter, 1 oz. ; yolks, 4 eggs. Icing : whites, 4 eggs ; sugar, 4 table -
spoonsful.
THE monitor’s TART, OR TOURTE A LA JUDD. ✪ The Monitor's Tart, or Tourte a la Judd
Page 332 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Of a fresh-boiled ox-tongue, or inside of roasted sirloin, 1 lb. ; stoned raisins and minced apples, each 2 lbs. ; currants and fine Lisbon sugar, each 2± lbs. ; candied orange, lemon or citron rind, 8 to 16 oz. ; boiled lemons, 2 large ; rinds of two others, grated ; salt, \ oz. ; nutmegs, 2 small ; pounded mace, 1 large teaspoonful, and rather more of ginger ; good sherry or Madeira, | pint ; brandy, \ pint.
Obs. — The lemons will be sufficiently boiled in from one hour to one and a quarter.
SUPERLATIVE MINCEMEAT.
Take four large lemons, with their weight of golden pippins pared and cored, of jar-raisins, currants, candied citron and orange-rind, and the finest suet, and a fourth part more of pounded sugar. Boil the lemons tender, chop them small, but be careful first to extract all the pips ; add them to the other ingredients, after all have been prepared with great nicety, and mix the whole well with from three to four glasses of good brandy. Apportion salt and spice by the preceding receipt. We think that the weight of one lemon, in meat, improves this mixture ; or, in lieu of it, a small quantity of crushed macaroons added just before it is baked.
MINCE PIES. (ENTREMETS,)
Butter some tin pattypans well, and line them evenly with fine puff paste rolled thin ; fill them with mincemeat, moisten the edges of the covers, which should be nearly a quarter of an inch thick, close the pies carefully, trim off the superfluous paste, make a small aperture in the centre of the crust with a fork or the point of a knife, ice the pies or not, at pleasure, and bake them half an hour in a wellheated but not fierce oven : lay a paper over them when they are partially done, should they appear likely to take too much colour.
\ hour.
b b
[chap, xviil
MINCE PIES ROYAL, (ENTREMETS.)
Add to half a pound of good mincemeat an ounce ana a half of pounded sugar, the grated rind and the strained juice of a large lemon, one ounce of clarified butter, and the yolks of four eggs ; beat these well together, and half fill, or rather more, with the mixture, some pattypans lined with fine paste ; put them into a moderate oven, and when the insides are just set, ice them thickly with the whites of the eggs beaten to snow, and mixed quickly at the moment with four heaped tablespoonsful of pounded sugar ; set them immediately into the oven again, and bake them slowly of a fine light brown.
Mincemeat, \ lb. ; sugar, oz. ; rind and juice, 1 large lemon ; butter, 1 oz. ; yolks, 4 eggs. Icing : whites, 4 eggs ; sugar, 4 table - spoonsful.
THE monitor’s TART, OR TOURTE A LA JUDD.
Records on this page
Superlative MincemeatMince PiesThe Monitor's Tart, or Tourte a la Judd