Minced Pies Mrs Gough's Way

This recipe comes from the early 18th-century manuscript collection of Dorothy Pennyman, dated around 1730, from England. In this era, 'pyes' or pies were a mainstay of both everyday and celebratory tables, often blending savory and sweet elements—a tradition especially embodied in mincemeat pies. The inclusion of preserved tongue and candied citrus peels, along with robust spices, reflects the luxurious and cosmopolitan tastes of the gentry. Such recipes were often passed down in manuscript form, handwritten by women for use in well-off households, standing as a testament to both their culinary skill and the reach of trade (spices, sugar, citrus) in Georgian Britain.

Cooks in the 18th century would use a sturdy wooden chopping board, a heavy kitchen knife for mincing the tongue and fruit, and a mortar and pestle to crush spices to a fine powder. The mixing would take place in a large earthenware or pewter bowl, using a wooden spoon. Pastries were shaped by hand or in pie tins, and everything would be baked in a brick oven fired by wood or coal, with careful attention to heat.