Mince Pie Meat

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 4 lbs. lean beef.
  • 2 lbs. beef suet.
  • Baldwin apples.
  • 3 quinces.
  • 3 lbs. sugar.
  • 2 cups molasses.
  • 2 quarts cider.
  • 4 lbs. raisins seeded and cut in pieces.
  • 3 lbs. currants.
  • ½ lb. finely cut citron.
  • 1 quart cooking brandy.
  • 1 tablespoon cinnamon and mace.
  • 1 tablespoon powdered clove.
  • 2 grated nutmegs.
  • 1 teaspoon pepper.
  • Salt to taste.


Cover meat and suet with boiling water and cook until tender, cool in water in which they were cooked; the suet will rise to top, forming a cake of fat, which may be easily removed. Finely chop meat, and add it to twice the amount of finely chopped apples. The apples should be quartered, cored, and pared, previous to chopping, or skins may be left on, which is not an objection if apples are finely chopped. Add quinces finely chopped, sugar, molasses, cider, raisins, currants, and citron; also suet, and stock in which meat and suet were cooked, reduced to one and one-half cups. Heat gradually, stir occasionally, and cook slowly two hours; then add brandy and spices.