Text 18630, 77 rader
Skriven 2011-12-04 18:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: LUXURIES 305 11204
==========================
-=> Quoting Glen Jamieson to Michael Loo <=-

 GJ> I wonder how that peculiar custom began?

Just speculation.... the entree was never merely an hors d'oeuvres
but a fairly substantial plate, the first of many in the course of a
meal. Over the years the number of courses became fewer. So the
entree and main course merged into one. And many North Americans
first learned about French cuisine from Julia Child who often said
an entree dish could also make a good main course for a light
luncheon. Hence the confusion.

 GJ> Or how the English came to use vegetarian mincemeat in their pies?

That one I am more confident in addressing. In medieval times mince
pies were in fact minced or chopped meat pies with a bit of fruit
added. Over the centuries the proportions changed. My Cornish great
aunt's lamb and apple pie recipe from the late 19th century as
recorded in the family cookbook by my mother in 1938 was 50/50 and
still served as a main dish, not a dessert. But the pie continued to
evolve and became a dessert with mostly fruit. By the time I was
a sprout my mother's pies were all fruit except for a wee bit of
suet. Today the suet is largely missing. Although Canada Packers
still sells a canned mincemeat that contains suet.

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: (Great Western) Mince-Meat
 Categories: Historical, Beef, Fruit, Nuts
      Yield: 4 Servings
 
      2 lb Suet
      2 lb Apples
      3 lb Currants
      1 lb Raisins
      1 lb Brown sugar
    1/2 lb Citron
      2 lb Beef
      2    Nutmegs
      1 oz Salt
    1/2 oz Allspice
    1/2 oz Cloves
      6    Lemon's juice
      6    Lemon's rind; grated
    1/2 pt Brandy
      1 pt Sweet wine
    1/2 c  Cider
 
  Two pounds of beef-suet, chopped fine; two pounds of apples, cored,
  pared, and chopped fine; three pounds of currants, washed and picked;
  one pound of raisins, stoned and chopped fine; one pound of good brown
  sugar; half a pound of citron, cut into thin slices; two pounds of
  ready-dressed roast beef, free from skin and gristle, chopped fine;
  two nutmegs, grated; one ounce of salt; half an ounce of allspice,
  half an ounce of cloves, all ground fine; the juice of six lemons,
  with their rinds grated; half a pint of brandy, a pint of sweet wine,
  a quart of good cider. Mix the suet, apple, currants, meat, plums,
  and sweetmeats, well together, in a large pan, and strew in the spice
  by degrees; mix the sugar, lemon juice, wine, brandy, and cider, and
  pour it into the other ingredients, and stir them well together.
  Cover it closely, and set it away in a cold place; when wanted, stir
  up the meat from the bottom, and add some brandy to the quantity you
  use.

  From: The Great Western Cook Book by Anna Maria Collins, 1851
 
MMMMM

Cheers

YK Jim


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