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Mincemeat in the Victorian era was a complex blend of ingredients: unsalted ox tongue, raisins, beef suet, currants, apples, sugar, candied peel, lemon zest, various spices, and a generous pour of brandy and sherry. Various methods of pie-making existed, with the uncovered exterior favored for its aesthetic appeal. This rich mixture embodied the robust flavors and celebratory spirit of Christmas during the Victorian age.