Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
Meat was scarce in eighteenth-century
English homes; every scrap must have been a challenge to the
ingenuity of the cooks in those cumbersome, dark, and dreary
kitchens. To mince up the remains of the roast, to mix with it
a little fruit, or some vegetables, to add the always-essential
spice (as a preservative), and then to bake it all in a pie-
almost as good as a real beef or pork pie-might well
have been the origin of the mixture long ago named mincemeat.
It makes the heartiest of all pies; it is eaten hot or fcold.
It should have a bit of brandy, wine, whiskey, or lacking
these, fruit juice added before baking.
Old American cookbooks abound in mincemeat recipes,
some dark and of strangely dull taste; others too spicy or
too heavy. Ahead are three unusual recipes of fresh flavor
and appeal. You can store these mincemeats upside down
for a few days. Then turn the jars right side up so the mix-
ture of molsses-liquid distributes itself evenly. Before fill-
ing tart shells or a pastry-lined pie plate, sprinkle mincemeat
with 2 or 3 tablespoons of cognac, whiskey, sherry or port
wine, grape, or orange juice. Mix and use at once.