BBC HomeExplore the BBC
This page has been archived and is no longer updated. Find out more about page archiving.

Accessibility help
Text only
BBC Homepage
BBC Radio
BBC Radio 4 - 92 to 94 FM and 198 Long WaveListen to Digital Radio, Digital TV and OnlineListen on Digital Radio, Digital TV and Online

Radio 4 Tickets
Radio 4 Help

Contact Us

Like this page?
Send it to a friend!


Go to the Listen Again page
The recipe yields filling for two pies: Boil a tender, nice piece of beef--any piece that is clear from sinew and gristle; boil it till it is perfectly tender. When it is cold, chop it very fine, and be very careful to get out every particle of bone and gristle. The suet is sweeter and better to boil half an hour or more in the liquor the beef has been boiled in; but few people do this.

Pare, core, and chop the apples fine. If you use raisins, stone them. If you use currants, wash and dry them at the fire. Two pounds of beef, after it is chopped; three quarters of a pound of suet; one pound and a quarter of sugar; three pounds of apples; two pounds of currants, or raisins. Put in a gill of brandy; lemon-brandy is better, if you have any prepared. Make it quite moist with new cider. I should not think a quart would be too much; the more moist the better, if it does not spill out into the oven. A very little pepper. If you use corn meat, or tongue, for pies, it should be well soaked, and boiled very tender. If you use fresh beef, salt is necessary in the seasoning.

One ounce of cinnamon, one ounce of cloves. Two nutmegs add to the pleasantness of the flavor; and a bit of sweet butter put upon the top of each pie, make them rich; but these are not necessary. Baked three quarters of an hour. If your apples are rather sweet, grate in a whole lemon.

1 1/4 pounds of cooked pork
1/4 pound unsalted butter
1 1/2 pounds apples
1 cup raisins or currant
1/2 cup white sugar
1/2 cup brown sugar
1/8 teaspoon pepper
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon clove
2 teaspoons nutmeg
1/4 cup brandy
2 cups cider or apple juice

1. If uncooked meat is used, simmer beef 2-3 hours or until very tender, adding butter for last 1/2 hour of cooking.
2. When cooked, chop pork very fine, into about 1/4-inch pieces.
3. Pare, core, and chop apples to make 3 cups.
4. Mix pork, apples, raisins or currants, white and brown sugars, spices, brandy and cider or apple juice.
5. Simmer all ingredients for 1 hour.

Mincemeat Cookies

1 cup unsalted butter
1 1/2 cups white sugar
1 teaspoon pure vanilla extract
3 large eggs
3 1/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon allspice
1 cup chopped pecans
2 cups mincemeat, drained

Preheat oven to 350 degrees and lightly grease cookie sheets. Cream the Butter with the sugar until light and fluffy. Beat in vanilla and eggs until well mixed. In a small bowl whisk the flour, salt, baking soda, cinnamon, nutmeg, and allspice together. Add the dry ingredients to the shortening mixture and mix well. Stir in the pecans and mincemeat and mix until blended. Drop by the teaspoonful onto the prepared cookie sheet. Bake for 7 to 10 minutes or until light brown. Cool on the sheets for four minutes, and then finish cooling on wire racks. Store in an airtight container or freezer.
©Dale Hawkins
Listen Live
Audio Help

The Food Programme

Listen again

Previous programmes



Sheila Dillon
Sheila Dillon R4 The Food ProgrammePresenting The Food Programme has been Sheila's perfect job.

Message board

About the BBC | Help | Terms of Use | Privacy & Cookies Policy