Mince-pies (Mrs. Hazard), No. 2

As the holiday season draws near, the air becomes imbued with the aromas of cherished traditions. Among them, mince pies stand as a timeless emblem of festive joy and culinary artistry. Mrs. Hazard’s Mince Pies, noted as “No. 2,” promise a symphony of flavors—a medley of ingredients that blend into a tapestry of taste and nostalgia. With a beef tongue, suet, fruits, and a mélange of spices, this mince-meat recipe transforms into the heart of delectable pies. Join us as we delve into the steps of crafting these mince pies, a journey into the heart of holiday tradition.

INGREDIENTS:

• Beef’s tongue, boiled until tender
• Two pounds of suet, finely chopped
• Two pounds of raisins
• Two pounds of Zante currants, washed and drained
• Twelve large apples, chopped
• Four pounds of sugar
• Grated rind of one large orange
• Juice and pulp of two large oranges
• Cupful of strawberry or raspberry jam
• Cupful of quince preserve
• Three-quarters of a pound of citron, finely shaved
• Two tablespoonfuls of ground cinnamon
• One tablespoonful of nutmeg
• Spiced vinegar from sweet peach-pickle jar
• Juice and grated rinds of four lemons

PREPARATION:

1. Boil a beef’s tongue until tender (kept in salt for four or five days).
2. Chop the boiled tongue finely when cold.
3. Also finely chop two pounds of suet.

ADDING FRUIT ELEMENTS:

1. Incorporate two pounds of raisins and two pounds of Zante currants.
2. Add twelve large chopped apples.

SWEETNESS AND FLAVOR:

1. Blend in four pounds of sugar.
2. Include the grated rind of one large orange.
3. Infuse the mixture with the juice and pulp of two large oranges.
4. Add a cupful of strawberry or raspberry jam.
5. Incorporate a cupful of quince preserve.

ENRICHING SPICES:

1. Introduce two tablespoonfuls of ground cinnamon.
2. Include one tablespoonful of nutmeg.

MOISTENING THE MIXTURE:

1. Moisten the mixture with spiced vinegar from a sweet peach-pickle jar.
2. Infuse the mixture with the juice and grated rinds of four lemons.

Mrs. Hazard’s Mince Pies (No. 2) encapsulate the spirit of holiday indulgence—a testimony to culinary craft and cherished flavors that span generations. This recipe weaves together a symphony of ingredients, each contributing a unique note to the harmonious ensemble of taste.

The journey begins with the preparation of the beef’s tongue—a meaty foundation that brings a savory depth to the mixture. The tongue’s tenderness, achieved through patient boiling, is a testament to the art of culinary alchemy.

Suet, a traditional ingredient, is finely chopped, adding richness and texture to the blend. The introduction of fruits—raisins, Zante currants, and chopped apples—creates a dance of textures and flavors that’s both festive and nostalgic.

Sweetness and depth intertwine as sugar, orange rind, and orange juice infuse the mixture with warmth. The addition of jam and quince preserve layers fruity richness, evoking a sense of comfort and indulgence.

The spices—ground cinnamon and nutmeg—awaken the senses, lending an aromatic complexity to the mince meat. They transform the mixture into a symphony of flavors that’s both familiar and intriguing.

Moistening the mixture with spiced vinegar from a sweet peach-pickle jar imparts a tangy essence, beautifully balanced by the juice and grated rinds of four lemons. The citrus infusion adds vibrancy, a burst of brightness that elevates the entire composition.

Mrs. Hazard’s Mince Pies serve as a tribute to the joys of the season—a manifestation of tradition and culinary artistry that transcends time. As you savor each bite, you’re not only partaking in a dessert but engaging in a sensory journey that conjures memories of celebrations and shared moments.

Whether these pies grace holiday feasts or offer comfort on chilly evenings, they embody the heart of festivity. The mingling of flavors—sweet, savory, and spiced—reflects the tapestry of the season itself, a symphony of taste that resonates through generations.