Name: Mince Pie (Pate de Noel)
Cuisine: United States
Ingredients: ½ Pound of Lemon Peel, Grated Very Fine; The Juice of 2 Oranges and the Rind, Grated Fine; A Pound of Beef or Mutton Suet; The Juice of 2 Lemons; A Quart of Good Sherry, or Madeira; A Quart of the Best Brandy; 2 Tablespoonfuls Each of Ground Mace and Cinnamon; A Tablespoonful of Fine Salt; 2 Pounds of Raisins, Seeded and Chopped; 3 Pounds of Cooked Lean Beef, Chopped Very Fine; 2 Grated Nutmegs; A Pound of Candied Lemon Peel (If Desired); 2 Pounds of Brown Sugar; A Pound of Sultana Raisins, Picked and Washed; 4 Pounds of Apples, Pared and Chopped; A Tablespoonful Each of Ground Cloves and Allspice; A Pound of Citron, Cut Very Fine; 2 Pounds of Currants, Picked and Washed

Ingredients

3 Pounds of Cooked Lean Beef, Chopped Very Fine
A Pound of Beef or Mutton Suet

Method

The meat should be good and lean, and should be boiled the day before needed, or early in the morning and allowed to cool. In boiling the Meat, plunge it into boiling (not cold) water, for the boiling water enables it to retain its juices. Boil steadily till tender. Then stand away to cool. Chop the Meat very fine, and clear away all gristle and skin. Shred the suet, and chop or, rather, mince