Howie Hart wrote:Well, I just did a search and found:
Crosse & Blackwell Mincemeat, Rum & Brandy, 29 oz. jar
However, I don't think this is what my Mom used. If I recall correctly, it was a dried product, packed in a sealed box.
Howie Hart wrote:My mother used to make mincemeat pies for Thanksgiving every year. But, about 15 years ago, she started buying them from a local bakery. It's a very good bakery and the pies are good, but her pies were better. I'm not sure how she made them. While Googling about mincemeat, there are recipes that require preparing the mixture 1 week to 1 month ahead of time.
There are also reference to "Cross and Blackwell", which, I believe, is an English brand.
creightond wrote: if you use organ meats - called humbles in england - then you get 'humble pie'.
Peter May wrote:umbles (no h) is an archaic word, the English word for organ meat is 'offal'.
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