Mincemeat

The recipes here, which are all taken from working manuscripts rather than published sources, show the steady march from high-meat, low-sugar mincemeat to the meat-free, lots of sugar version we know today. It is definitely worth experimenting with the older recipes: the meatiest ones pack quite a punch, while even the less meaty ones have a complex flavour and depth lacking from many mixtures of the later twentieth century and beyond. Whatever the recipe calls for, you can vary the type of