Num Kitchen Num Kitchen
Shopping Cart Your Cart
Checkout
About Us Glossary Customer Service Contact Us My Account
  Order By Phone 614-408-8271
Search Welcome! You are not logged in. Login or Sign Up
AMERICAN
  Barbecue Grill
  Barbecue Smoker
  Camping Pots & Pans
  Cookie Jar
  Cookie Pan
  Deep Grill Pan
  Food Dehydrators
  Food Steamer
  Hotdog Maker
  Jerky Drying Rack
  Jerky Guns
  Jerky Pan
  Jerky Slicer
  Skillets
  Tri-ply Stainless Steel Pans
  Waterless Cookware
  Wood Chips
CHINESE
  Bamboo Brush
  Bamboo Steamer
  Chinese Steamer
  Chinese Tea Set
  Chinese Turner
  Chopsticks
  Ladle
  Mezzaluna
  Soup Pot
  Tea pot
  Wire Skimmer
  Wok
  Wok Ring
GERMAN
  Automatic Espresso Machine
  Beer Bottle Opener
  Beer Glasses
  Corkscrew
  Egg Timer
  German Bowl
  German Knives
  German Pots
  German Stove
  Induction Cooktop
  Kitchen Cabinets
  Loaf Pan
  Scale
  Spaetzle press
  Teflon Pan
  Wine Glasses
INDIAN
  Balti Dish Set
  Blender
  Chakla-Belan
  Curry Server
  Electric Roti Maker
  Karahi
  Masala Dabba
  Pateela
  Pressure Cooker
  Seekh (Skewer)
  Spices Storage Set
  Tandoor Accessories
  Tandoor Oven
  Tava
  Thaali
  Tiffin
ITALIAN
  Flat Edge Wooden Spoon
  Garlic Peeler
  Garlic Press
  Heat Resistant Spatula
  Icecream Scoop
  Mandoline Slicer
  Panini Cutter
  Panini Press
  Pasta Machiine
  Pasta Pot
  Pizza Pan
  Pizza Peel
  Raviolli Wheel
  Roastng Pan
  Tomato Slicer
JAPANESE
  Bamboo C utting Board
  Bamboo Mats
  Bento Boxes
  Cast Iron Tempura Set
  Chopsticks
  Hibachi Grill
  Japanese Knives
  Miso Bowls
  Rice Cooker
  Sake Set
  Sukiyaki Pan
  Takoyaki Pan
  Tamago Pan
  Tongs
  Traditional Donabe Pot
SOUTHEAST ASIAN
  Asian Tabletop Charcoal Grill
  Clay Pot
  Coconut Grater
  Fish Grill
  Kruk Mortar & Pestle
  Melon Carving Tool
  Noodle Basket
  Porcelein Dinner Sets
  Rice Serving Bowl
  Sticky Rice Steamer Basket
  Sticky Rice Steamer Pot
  Thai Clay Hot Pot
  Thai Hot Pot Soup Bowl
Essential Kitchen Utensils
Combo Toaster Ovens
Indoor Grills & Electric Skillets
Electric Griddles
Chafers
Catering Equipments
Salt & pepper Shakers
Heavy-Bottomed Pans
Steamers
Serving Dishes
Dinnerware Sets
Steam Pans
Bakeware sets
ETHNIC FOOD RECIPES
Africa
AmerIndian
Amish Country
Cajun
The Carribean
China
England
French
Germany
Greek
Irish
Italian
Japan & Korea
Jewish & E.Eurp.
Mexican
Middle Eastern
Oceania
Poland & Hungry
Russia & Ukraine
Scandinavia
South American
Southeast Asia
Southwestern
Spain & Portugual
Thailand
Recipes All

Recipe for cooking english mincemeat pies

Recipes from England :: English Main Dish Meats


8 (2 1/2-in.) pie shells (small pies
    can be made in patty pans)
1 1/2 (one and one-half) c. mincemeat

Mincemeat Filling (yields 3 quarts)
1/2 pound beef suet, chopped fine
4 c. seedless raisins
2 c. dried currants
1 c. coarsely chopped almonds
1/2 c. coarsely chopped candied citron
1/2 c. coarsely chopped dried figs
1/2 c. coarsely chopped candied orange peel
1/4 c. coarsely chopped candied lemon peel
4 c. coarsely chopped, peeled and cored cooking apples
1 1/4 (one and one-fourth) c. sugar
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. cloves
2 1/2 (two and a half) c. brandy
1 c. dry sherry

Combine the suet, raisins, currants, almonds, citron, figs, orange peel, lemon peel, apples, sugar, nutmeg, allspice, cinnamon, and cloves in a large mixing bowl and stir them together thoroughly.

Pour in the brandy and the sherry and stir with a large spoon until all the ingredients are moist.

Cover the bowl and set the ingredients aside in a cool place (do not refrigerate) for at least 3 weeks. Check the mixture each week and replenish the absorbed liquor with more brandy and sherry, using about 1/4 c. each time.

*Any unused mixture will keep for a long time if stored in sterilized jars.

Preheat the oven to 375 degrees fahrenheit.

Place about 3 Tbsp. of mincemeat into each pastry shell and cover with sheet of pastry, crimping the edges with a fork.

Place the stuffed pies on a baking sheet and bake in the oven for 10 mins. Reduce the heat to 350 degrees fahrenheit and bake for an additional 20 mins. or until the crust is golden brown.

Sprinkle and distribute top with castor sugar while hot.

Let pies cool, then remove from tins and serve with whipped cream or Brandy Butter. Small pies can be eaten warm, on their own.

Search
RESOURCE
Indian Spices
Indian Recipes
Indian Sweets
Indian Beverages
Blog
INFORMATION ON APPLIANCES
Buying Chafer Dishes
Heavy-Bottomed Pans
Slotted Spoons
Rolling Pins
Graters
Whisks
Mixing Bowls
Tongs
Combo Toaster Ovens
Large Woks
Electric Griddles
Serving Dishes
Dishwashers
Cooking Woks
Chafers
Stainless Cookware
Steamers
Saute Pans
Knives
Cooking Spoons
Food Processors
Blenders
Grain Mills
Crock Pots
Kitchen Mixers
Pressure Cookers
Sauce Pans
KITCHEN APPLIANCES
Kitchenaid
Bosch
Viking
Miele
Hotpoint
Cuisinart
Electrolux
Baumatic
Presto
INDIAN RECIPE CENTER
Indian Beverages
Eggs and Breads
Chutney and Pickles
Indian Poultry Dishes
Non-Vegetarian Curry
Indian Seafood Dishes
Rice
Sweets
Vegetarian Curry
Soup
Indian Breads
Snacks
INDIAN COOKING
About Indian Food
Indian Spices
Indian Cookware
Cooking Ingredients
Home | Glossary | Kitchen Tips | Remedies | Secret | Partners | SitemapSecurity Exchanges and ReturnsContact  | Privacy
Phone orders: 614-408-8271
Vegetarian Curry | Spices | Remedies | Sweets | Large Woks | Tandoor Accessories | Catering Equipments | Amish Country | Cajun | Italian All Recipes
Copyright at www.numkitchen.com All Rights Reserved
 
Follow Us
Feed Burner Technorati Follow me on twitter