to succeed in
good mince pie, it is quite essential to cook the meat properly, so as
to retain its juices and strength of flavor.
COOKED MEAT FOR MINCE PIE FILLING
pounds of lean
beef (the neck piece is as good as any)
salt and ground black pepper to taste
- Use selected beef; wash it and
put it into a cooking pot
with just water enough to cover it.
off the scum as it reaches the
boiling point, add hot water from time to time, until it is tender,
season with salt and pepper to taste.
off the cover and let it boil until
dry, or until the juice has boiled back into the meat. When it looks as
though it was beginning to fry in its own juice, it is time to take up
and set aside to get cold, which could be done the day before needed.
making the mince meat, the bones, gristle and stringy
should be well picked out before chopping.
|Indigestion is almost
sure to result from heavy, soggy, imperfectly baked pastry, because the
quantities of fat it contains may be slow to digest and much of the
starchy material may be imperfectly cooked. Consequently, it is often
not the pie itself but the way in which it is made that is responsible
for the bad reputation that this very attractive dessert has acquired.
If the correct method of making pastry and pies is followed and the
ingredients are handled properly in the making, the digestibility of
the finished product will not be the problem.