I found an OLD recipe for mincemeat that calls for "meat liquor". What is this?

It was found in some of my grandmother's things, so think 192-0's as I'm 53. She didn't allow alcohol in the house so it's not alcohol based...

  • Posted by: Randyp
  • January 11, 2014
  • 2084 views
  • 9 Comments

9 Comments

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ATL
ATL January 11, 2014

Could it be broth?

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plainhomecook
plainhomecook January 11, 2014

I bet ATL is right, it's the liquid in which one cooked the beef before one minced it. Originally, mince pies were made of spiced meat.

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colette chenault
colette chenault January 11, 2014

At least in the Middle Ages, meat liquor is the dredge on the bottom of the roast pan. Scrape it off and put a small amount of water into the "dredge," as I call it. Now let it sit and age. You can buy this at a gourmet store if need be. It was called the liquor because in the aging it gets a liquor quality to it like grains do

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colette chenault
colette chenault January 11, 2014

I was not finished. If you are a purest you can make your own meat liquor the old Middle Ages way, nowadays meat liquor is the broth left over from meat cooked in broth with liquor.

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colette chenault
colette chenault January 11, 2014

Just to clarify, alcohol is from a distilling process, liquor is from a fermentation process. So meat Liquor is fermented meat juice. BE CAREFUL IF YOU MAKE THIS YOURSELF. British sites sell this product. The easy way is just to add the liquor.

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Casey
Casey January 12, 2014

Really?
I am British & never seen this for sale.

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colette chenault
colette chenault January 12, 2014

The company is BFS Group Limited and the brand is Major; it is a beef stock base. If you mix it with an alcohol you will achieve the meat liquor chefs make from scratch. Sorry for any confusion, I am a chef and have access to products wholesale that may not make it online. I hope this helps.

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Casey
Casey January 12, 2014

Ah, 3663.
I stand corrected colette, though I would think that this would equate with beef boullion.
I am also a chef but virtually retired now!

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colette chenault
colette chenault January 12, 2014

Beef bouillon,being condensed has properties of dehydration so as a flavor tab they are okay (kind of high in salt), but as an equal to beef liquor, you as a chef know that they cannot match. I like to compare a beef tab, bouillon with beef liquor to a chicken bouillon cube with actual "schmaltz," or chicken fat; they cannot compare. so beef liquor, being the broth left over after cooking beef in liquor is why the French can turn a cheap cut of meat into beef bourguignon .And the beef stock I recommended to you uses actual beef; not like many that cheat. HOpe this helps

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