British Cuisine 01: Mincemeat Pies

An essential part of the British Christmas table is the mincemeat pie (or mince pie)! They are traditionally eaten between Christmas Day and Ephiphany.

Despite its name, today's mincemeat pie contains no meat but dried fruits and spices. This sweet tart dates back to medieval times when the pies were made with shredded meat, liver and boiled eggs with dried fruits and spices added for variety. By the 17th century the meat was replaced with suet and then by the 19th century no meat products were used at all!

Mincemeat has crossed the Atlantic and is also eaten in America though the traditions and myths surrounding mincemeat remain British. For example, in Britain it is considered lucky to eat one mince pie every day of the Twelve Days of Christmas (Christmas Day to Ephinany). When stirring the mincemeat, it is too be stirred in a clockwise direction because to do otherwise could bring bad luck for the upcoming year. When you eat your first mincemeat pie of the season, you make a wish and of course, mincemeat pies are to always be eaten in silence.

Traditionally to thank Father Christmas for filling their stockings, British children leave a mince pie or two for him along with a carrot for his reindeer.

VOCABULARY

shredded - découpé

liver - foie

suet - graisse de rognon

to stir - remuer

clockwise - dans le sens des aiguilles d'une montre

wish - souhait

To make mince pies, you can find the recipe on BBC Good Food HERE!

Note: Jars of mincemeat can usually be found in specialty food stores in France. I have seen it in the food store of Galéries Lafayette and Monoprix in Strasbourg.