Mince Meat for Pies

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Two pounds of beef chopped fine, one peck of apples, two pounds of raisins, two pounds of currants, one pound of citron, one-half pound of suet, three pounds of sugar; powdered cinnamon, cloves and nutmeg, a spoonful each. Moisten with a bottle of champagne cider. When you bake the pies, place a spoonful of butter on each pie; but do not put butter in the jar with the meat.