Mince Pies
Line some pattypans with a rich puffpaste, No. 4 or 5. Fill them with mincemeat; roof them over, making a small hole in the centre with a fork, and bake them for half an hour.
Every food on the Victorian table gets its history, its etymology and a strong opinion — the wittiest cookery book of 1877, written in secret by a Times leader-writer and named for London's most fashionable restaurant.
Line some pattypans with a rich puffpaste, No. 4 or 5. Fill them with mincemeat; roof them over, making a small hole in the centre with a fork, and bake them for half an hour.