Part 4/6:
The 19th century brought about another transformation, as mince meat pies continued to evolve. By this time, the filling was predominantly made up of fruits, with only a marginal amount of meat remaining—sometimes just ox tongue. This era also saw the introduction of alcohol into the mix, particularly during the Victorian age. The addition of alcohol, such as brandy, not only complemented the flavors of the filling but also served as an additional means of preservation.