Results tagged butcher from David Lebovitz

Traditional Mincemeat Recipe

mincemeat

After making my last batch of Quick Mincemeat, which found its way, then disappeared into, one of my Thanksgiving desserts, for some reason, I got a hankering to make the real-deal. I don’t know what possessed me, but when I get something stuck in my craw, it can take the Jaws-of-Life to get it out of there.

Making traditional-style mincemeat requires one not just to mix up bunch of dried fruits and candied peel, but also demands one to include a generous blob of animal fat in the mix. Thus, I began my search for suet in Paris. Which you wouldn’t think was all that hard. However I’ve learned that here, some things take a little less thinking-about, and a little more legwork than one might think the situation should really warrant.

uncooked mincemeat

I figured one of the many butchers at my local outdoor market would have kidney fat, no problem. But at each stand, they just solemnly shook their heads “Non.” When I told them I needed it to make a dessert, you can imagine their Gallic reaction.

C’est normale for me when I’m trying to find something specific around here. With my luck, even if I’m searching for a four-legged table, I’ll go to the magasin des tables, which’ll have every conceivable kind of table—except for the kind with four legs.

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