Mince Pie Meat

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take a nice tender piece of beef which is free from gristle, skin or strings. The meat is used for mince-meat, also the sirloin, the heart, head and skirts; the tongue and sirloin are best. Put the meat in hot water, enough to cover it; boil it gently until turning a fork in it will break it; set it to become cold, then take out all the bone and gristle parts. If the tongue is used peel off the skin, chop it very fine. To this meat, apples, raisins and spices are added, for which see recipe mince pie mixture.