Tyne

A mince pie recipe dating back to the 18th century has been discovered at Wallington Hall in Northumberland.

It comes from Mary Smith's recipe book which was published in 1772. A copy of this was recently found in the library.

Today we are used to mince pies filled with fruit, but Mary's recipe contains as rather unusual filling - ox tongue.

Chef David Kennedy from the Black Door restaurant group has made mince pies modelled on Mary's recipe, but using Wallington beef instead.

Although David said the recipe works very well with ox tongue.

He said: "It's got to be boiled for about two to three hours, so it's a bit labour intensive but it is worth the time and the effort."

The other ingredients for the the mince meat are more traditional: brown sugar, sultanas, lemon and orange zest.

The Mary Smith-inspired mince pies are now being served at Wallington Hall.

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