Part 3/6:
As culinary practices evolved, so did the mince meat pie. By the time of the Tudor era, the recipe began to shift more towards fruit content. The ratio flipped, with a greater emphasis on fruits within the filling, while meat still played a notable role. Chefs began incorporating ingredients like cherry and brandy, further enhancing the flavor and acting as preservatives. This transition marked a significant turning point, indicating a gradual movement away from meat-centric dishes and paving the way towards sweet desserts.