Mince Meat, for Christmas Pies

Preparation info

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La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Boil a fresh beef tongue tender, let it get cold, then chop it fine, and add one pound of suet, one-half peck of apples, two pounds of currants picked and washed carefully, one pound of citron sliced, half an ounce each of powdered cloves, allspice, cinnamon and ginger, three pints of cider, with half a pint of brandy; sweeten to taste, then pack away in a crock. Keep it cool, or it will ferment. Add apples when you bake the pie.