Try the minst pye (containing mutton and veal) from 1624

You're not going to find it in Delia's latest cookbook. And even if you could, tracking down a 'loyne of fatt Mutton' in the local supermarket could present a challenge. But for the families yearning for authenticity this Christmas, it might be just the treat.

Archivists have discovered one of the earliest recorded recipes for mince pies tucked away in the official papers of King Charles I.

In 1624, when the recipe is thought to have found its way into a file of state papers created by Charles's secretary of state Edward Conway, a mince pie contained ingredients only the very wealthy could afford.

Fine cuts of meat, foreign fruits and exotic spices were a luxury far removed from the largely meat-free diet of the poor.

In a spirit of seasonal fun, the Mail gave a two-Michelin-starred chef the task of recreating the 'minst pye' using the recipe from the National Archives.

Marcus Wareing was a little dubious when he first looked at the recipe 'For six Minst Pyes of an Indifferent Bigness' in the kitchens of his restaurant Marcus Wareing at The Berkeley in London.



Loin of mutton was indeed tricky to find, so neck of lamb was used instead. But in other respects the chef remained true to the original and the result was a success.

'I was surprised how good it tasted in the end,' Mr Wareing said. 'It reminded me of something my gran used to do.' He added: 'I think it's great that something that tastes as good as this is from the 17th century.'

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