Mince Meat for Pies No. 2

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • lbs. fresh, boiled tongue, skinned, chopped fine or
  • lbs. beef rump, chopped
  • 2 lbs. sugar
  • 1 orange peel, cut fine
  • 1 nutmeg, grated
  • ½ lb. suet
  • 2 lbs. raisins
  • ½ lb. currants
  • 1 lb. citron, cut fine
  • oz. cloves, mace and allspice
  • ½ oz. cinnamon
  • oz. cloves
  • 1 qt. sour wine
  • 1 pt. of brandy, whisky or a little cider


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.