Mince Meat for Pies No. 2

Name: Mince Meat for Pies No. 2
Ingredients: 1 orange peel, cut fine; 2 lbs. sugar; ½ lb. suet; 1 nutmeg, grated; 2½ lbs. beef rump, chopped; 2½ lbs. fresh, boiled tongue, skinned, chopped fine or; ⅛ oz. cloves, mace and allspice; ½ oz. cinnamon; ⅛ oz. cloves; 2 lbs. raisins; ½ lb. currants; 1 lb. citron, cut fine; 1 qt. sour wine; 1 pt. of brandy, whisky or a little cider

Preparation info

Difficulty
Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

About

Ingredients

2½ lbs. fresh, boiled tongue, skinned, chopped fine or
2½ lbs. beef rump, chopped
2

Pastry
Pie
Gluten-free

Method

After all the ingredients are put together except the wine and brandy or cider, put in a preserving kettle with a little cider and cook enough to make the suet look clear. Then add liquors; put away in glass jars and it will keep for years. When ready to bake pies, add an equal measure of chopped apples to the mince meat. Pecan nut meats may also be added.