A Sumptuous Meal of Minced Pies? I Congratulate You on Your Cook!

Seven years have elapsed since I saw a minced pie – and time and distance had not diminished my regret for those absent friends to “a merry Christmas and a happy new year” – both of which I augur for you and your family, although the congratulation of the former is somewhat of the latest..

In January 1823 as the poet was living in the ‘Arctic region of Genoa and recovering from the torment of ‘chilblains’; he was also tucking into a minced pie or two that had been left for him as a gift from Mr Ingram a sometime acquaintance and fellow member of the Ravenna ‘dilettanti’.

I have made a sumptuous meal on your minced pies – which are worthy of the donor and of his table. I congratulate you on your Cook…

Now for those of you who know me even moderately well; you will recall that I am rather partial to a mince pie at this time of year and if I were to ever venture into a life-size kitchen and rummage among the pots and pans in order to whittle up my own batch of these delightful pastry treats; I certainly wouldn’t be holding my breath in anticipation of any congratulatory message!

It is fortuitous as I reside near a local emporium that makes the most delightful cornucopia of mince pies that my attention has been more appropriately served (no pun intended!) within the dark confines of the basement kitchen of 13 Piccadilly Terrace supervising the creation of a minced pie worthy of his Lordship’s table…

game-and-meats-hang-from-the-ceiling-of-the-basement-kitchen-13-piccadilly-terrace-circa-1815

And with a well-eared copy of Margaretta Acworth’s ‘book of receipts’ to hand; I will share the ‘fruits of my labour’ with you and her recipe for ‘Mince Pyes’ that her ‘Dear Mamma Always Made & Was Generally Admired’ as adapted by Alice and Frank Prochaska.

8 small eggs, weighing 1 lb 2 oz (500 g) uncooked

5 oz (140 g, 2½ cups) each of fresh breadcrumbs and shredded suet (kidney fat)

1 large cooking apple, weighing 10 oz (280 g) unpeeled

12 oz (340 g, 3 cups) currants

8 oz (225 g, 2 cups) raisins

10 oz (280 g, 1¾ cups) dark brown sugar

1 tablespoon each of ground nutmeg and mace

1 teaspoon ground cloves

2 oz (60 g, ½ cup) chop mixed candied peel.

mixing-the-mincemeat-13-piccadilly-terrace-circa-1815

Boil the eggs hard, cool them and shred them using a food processor or cheese grater. Mix them with the breadcrumbs and suet. Peel, quarter and core the apple and shred it too. Mix in the breadcrumbs and suet, then add all the remaining ingredients.

Stir well and put into sterilized jars. Seal well and keep in a cool, dark cupboard…

margaretta-acworths-georgian-cookery-book-by-alice-and-frank-prochaska

Puff pastry was what Mrs Acworth normally used for tarts and for those puddings that required pastry. Cheesecakes and mince pies would also have been made with puff pastry..

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I shall bid you a fond ‘Adieu’ as I return to the ‘roleing’ of this ‘Puff Past’ and will allow Lord B a final word about the humble mince pie for this most festive of days…

“I wish you much merriment and minced pye – it is Xmas day…”

a-bowl-of-delicious-cranberry-jelly-awaits-13-piccadilly-terrace-circa-1815

Now, I don’t mind if I do!

Tee

Sources Used:

Byron’s Letters and Journals Volume 4 (1814-1815) Ed: Leslie A. Marchand (London: John Murray 1975)

Byron’s Letters and Journals Volume 10 (1822-1823) Ed: Leslie A. Marchand (London: John Murray 1980)

Margaretta Acworth’s Georgian Cookery Book Ed: Alice and Frank Prochaska (London: Pavilion Books  Limited 1987)

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‘Twas the Night Before Christmas and Something WAS Stirring in Lord Byron’s Abode!

‘Twas the night before Christmas, when all through the house Not a creature was stirring, not even a mouse… Clement Clarke Moore

Yes, Ladies and Gentlemen, Christmas Eve has finally arrived at 13 Piccadilly Terrace in the year 1815!

its-christmas-eve-at-just-a-small-regency-house-13-piccadilly-terrace-circa-1815

Although Lord Byron remains a most-beloved ‘Man of Letters’; it is unfortunate that references to this festive time of year are difficult to locate within the volumes of his copious scribblings and I can’t help but wish that if only he had shared his thoughts, salutations or whatever in the same spirit in which he extrapolated his opinion on the virtues of the fairer sex then my creative endeavours within this ‘Small’ abode would have been so much easier.

And although the children may be ‘nestled all snug in their beds’ waiting for the Visit from St Nicholas; there is plenty ‘stirring’ within the basement kitchen of 13 Piccadilly Terrace…

a-silver-tray-of-freshly-made-bread-rolls-for-a-christmas-day-breakfast-13-piccadilly-terrace-circa-1815

Beginning with a breakfast of Plover’s Eggs, freshly made bread and red currant jelly to prepare for the Christmas Day Morrow…

a-breakfast-of-fresh-bread-and-plovers-eggs-13-piccadilly-terrace-circa-1815

a-bowl-of-delicious-seville-orange-conserve-13-piccadilly-terrace-circa-1815

However, I am a little gratified that as Lord B was never known to ‘mince his words’ about anything or anybody that his opinion on the value of the humble ‘Minced Pye’ has at least been left for posterity…

a-bowl-of-delicious-cranberry-jelly-awaits-13-piccadilly-terrace-circa-1815

I have made a sumptuous meal on your minced pies – which are worthy of the donor and of his table… I congratulate you on your Cook…

mixing-the-mincemeat-13-piccadilly-terrace-circa-1815

Seven years have elapsed since I saw a minced pie – and time and distance had not diminished my regret for those absent friends to “a merry Christmas and a happy new year”…

preparing-the-pastry-13-piccadilly-terrace-circa-1815

However, before I return to the ‘roleing’ of this ‘Puff Past’ to create a minced pie worthy of his Lordship’s table with my copy of Margaretta Acworth’s ‘book of receipts’ to hand; I shall enjoy this sumptuous Christmas Eve dish of Roast Beef and Plum Pudding that has been kindly left for me…

enjoying-a-late-supper-of-roast-beef-and-plum-pudding-13-piccadilly-terrace-circa-1815

And if after your Christmas lunch you still have room for a ‘Mince Pye’ just like the indomitable Mrs Acworth used to whittle up over two hundred and fifty years ago and to which her ‘Dear Mamma Always Made & Was Generally Admired’; I shall be sharing her unique recipe as adapted by Alice and Frank Prochaska in another post…

a-plate-of-delicious-mince-pies-awaits-13-piccadilly-terrace-circa-1815

Until then however, I shall wish you much merriment and delicious minced pie!

Adieu!

Sources Used:

Byron’s Letters and Journals Volume 10 (1822-1823) Ed: Leslie A. Marchand (London: John Murray 1980)

Margaretta Acworth’s Georgian Cookery Book Ed: Alice and Frank Prochaska (London: Pavilion Books  Limited 1987)