Mince Pie

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

Pate de Noel

Preparation info

Difficulty
Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

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

Americas
United States
Pastry
Pie
Spicy
New Orleans
Gluten-free

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