I know that about mince pies but will now have to go and study Black Bun!Mincemeat was originally exactly that - minced/chopped meat with available fruits and wine/vinegar.
A recipe from the 1500s.
Pyes of mutton or beif must be fyne mynced & seasoned with pepper and salte and a lytel saffron to colour it / suet or marrow a good quantitie / a lytell vynegre / pruynes / great reasons / and dates / take the fattest of the broath of powdred beefe. And if you will have paest royall / take butter and yolkes of egges & so to temper the floure to make the paest.
The wholly fruit version (+suet) we use nowadays is a 20th Century development.
Do you have a vast cellar - seems to be a different bottle of hooch in every shot!?
Nope. When I'm out getting the rations in on a Saturday morning I'll pick up a bottle to go with the starter, one for the main, and another for Sunday's meal.Do you have a vast cellar - seems to be a different bottle of hooch in every shot!?
I wish I could find ground saffron. I can find the stems, but they’re insanely expensive. I end up using turmeric, which gives a nice yellow shade, but not the same as saffron.
The last time I bought real saffron was in Tehran where it’s considerably cheaper. So next time your passing.......Saw this on Facebook....... not sure if it's yet another scam from the bloody Chinese.