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The mincemeat pie recipe detailed in the discussion hails from the celebrated Victorian cookbook, "Modern Cookery for Private Families" by Eliza Acton. While modern versions of the dessert feature fruit and no meat, the Victorian interpretation utilizes ox tongue or sirloin beef paired with various fruits, spices, and alcohol. The volume of ingredients is staggering—30 pounds of mincemeat! However, this recipe is tailored down for practical use today.