The mutton pie, as it was known in 1596, is the mince pie of to-day.  It was also known by the name of Xmas pie or shredds.  In Herrick’s time it was considered vitally important to put an armed guard to watch the Xmas pies, lest some sweet-toothed rascal purloin them and then there would be no pies to grace the feast.  As ever in warring lands, food commodities were scarce and expensive and accordingly considered a great luxury.

MINCEMEAT

Mincemeat may now be prepared for the holidays; and if kept in a cool place it will have sufficient time to blend and ripen.  Here are some inexpensive recipes: 

  One-half cup of suet,
  One-half cup of grated carrot,
  Six cups of apples, chopped fine,
  Two cups of raisins, chopped,
  One-half cup of cooked meat, chopped fine,
  One-half cup of citron, chopped fine,
  One-half cup of orange peel, chopped fine,
  Two tablespoons of cinnamon,
  One-half tablespoon of nutmeg,
  One-half tablespoon of cloves,
  One and one-half cups of molasses,
  One cup of boiled cider.

Mix in the order given.  Pack into a bowl or crock.  Cover closely and then set in a cool place to ripen.  Cold left-over meat may be used.

NEW ENGLAND MINCEMEAT

Place one-half pound of hamburg steak in a saucepan and add one cup of cider.  Cook for fifteen minutes; then remove from the saucepan and place in a large bowl and add

  Six ounces shredded suet,
  One-half pound currants,
  One-half pound of raisins,
  Two pounds of minced apples,
  Four ounces of minced citron,
  Four ounces of minced orange peel,
  Four ounces of minced lemon peel,
  Two tablespoons of cinnamon,
  One tablespoon of allspice,
  Three-fourths of tablespoon of cloves,
  Two and one-half cups of syrup,
  One cup of boiled cider.

Mix in the order given, then pack in glass or crock.  Cover closely and then set in a cool place to ripen.

ORANGE MINCEMEAT

Squeeze the juice of three oranges.  Place the peel in a saucepan of cold water.  Cook until tender.  Drain and then pour through the food chopper.  Place in a bowl and add

  Six cups of apples, chopped moderately fine,
  One cup of suet, chopped fine,
  One cup of raisins, chopped fine,
  One cup of evaporated peaches, chopped fine,
  One cup of evaporated apricots, chopped fine,
  One-half cup of citron, chopped fine,
  One cup of grated carrot,
  Two tablespoons of cinnamon,
  One-half tablespoon of allspice,
  One-half tablespoon of mace,
  One-half tablespoon of ginger,
  One-half tablespoon of cloves,
  Two cups of molasses,
  One cup of boiled cider.

Mix in the order given and then pack in a large bowl or crock or stone pot.  Cover closely and then put in a cool place for ten days to ripen.