This recipe dating from 1900 sits right on the cusp of the centuries and comes from the pastry manual “Savoury Pastry” written by Frederick T. Vine.
I have a bit of a thing for Mr Vine and his manuals. Written for the bakery trade, they are packed with recipes for the variations and huge range of goods that made Victorian bakeries so amazing. Mr Vine also published books on ‘Practical Pastry’, cakes, biscuits, ‘Saleable Shop Goods’ (covering a range of small items), Christmas puddings and bread.
A little trouble needs to be taken in order to scale down the recipes to a more manageable domestic size (the original size of this batch was over 120kg), but it is well worth it in terms of flavour as well as delight in the sheer number of (to our 21st century eyes) innovative and unique baked goods.
Here’s the thing, though.
This traditional mincemeat contains meat.
Stop! Wait! Come back!
I thought it best to be up front about it, because I can then explain why I can thoroughly recommend you try it.
You don’t taste the meat. Well, actually you do, but you don’t realise that you do. It’s an underlying umami taste that makes the whole flavour experience much richer, deeper and just generally bigger. Can you honestly see the meat in the above photograph? No, I can’t either – and I made it!
Having read probably close to a hundred mincemeat recipes spanning five centuries of books and manuscripts, I feel confident in stating that, overwhelmingly, the best meat for mince pies, according to the recipe writers and my own taste testing, is ox-tongue. But I appreciate that that is a bit ‘full on’ for the meaty mincemeat novice, so I have chosen this recipe as a ‘gateway recipe’ to all the wonderful savoury-sweetness that traditional mincemeat recipes hold.
The recipe calls for lean beef. Some recipes I have read suggest that this should be beef fillet, but personally, I think that too extravagant, so my recommendation is for beef skirt, as it’s widely available, lean and economical.
Another reason why I like this recipe is the use of a couple of ingredients that don’t usually get included in modern recipes.
Mincemeat a la Royale
Makes approx. 1.5kg, enough for 36 individual mince pies. Be sure to read the ingredient notes at the bottom of the post.
140g beef skirt
170g fresh suet 
265g sharp apples
95g raw sugar 
60g citron peel
70g preserved ginger
50g glace fruits 
50g candied orange peel
50g candied lemon peel
25g brandied cherries 
25g chopped almonds
½ lemon – zest and juice
1/2 tsp each of ground cinnamon, nutmeg, mace, cloves, allspice, ginger, salt
- Trim any fat/silverskin from the meat and cut into 1cm cubes. The aim for mincemeat is for everything to be roughly the same size. Small, but not so small that it goes to a mush. The meat will shrink as it cooks.
- Cut the suet into 5mm cubes (obviously skip this step if using dried).
- Peel, core and cut the apples into 1cm dice.
- Leave the dried fruit whole, unless, for example, the raisins are very large, in which case cut them in half.
- Cut the preserved fruit and peel into small dice (5-10mm).
- Mix everything, including the liquids and spices, together thoroughly.
- Check the seasoning by heating some in a pan or by zapping in the microwave until the suet has melted, and tasting. Add more spices/salt/alcohol as you think fit.
- Keep in an airtight container in the fridge until required.
 If you can’t get fresh suet, dried is absolutely fine. Atora is the main brand in the UK. NB If using dried, reduce the weight to 120g.
 Not 100% sure what Mr Vine means here, so since I had some in the cupboard, I used jaggery. Soft, light-brown or light muscovado is also fine.
 Don’t splurge on expensive boxes of preserved fruits just for 50g for this recipe, use a mix of any sweetened and dried fruit you have to hand – glace cherries, pineapple, mango, etc.
 I didn’t have any of these, and couldn’t find any in the supermarket, so I used dried cherries and soaked them in brandy. Verr’ nishe. *hic!*.