Mince Pies
- 5 pounds of a piece of beef tongue
- 5 pounds of good suet
- 5 pounds of apples
- 4 pounds of sugar
- 4 pounds of raisins
- 4 pounds of currants
- Rind and juice of a lemon
- 1 ounce of ground cinnamon
- 1 ounce of cloves
- 1 ounce of allspice
- Mace
- 1 quart of wine
- 3 half-pints of brandy
Procure about five pounds of a piece of beef called the sticking piece, also a beef's tongue, and boil both quite tender; have ready five pounds of good suet, five pounds of apples, (pared and cored,) four pounds of sugar, four pounds of raisins, (stoned) four pounds of currants, the rind and juice of a lemon, one ounce of ground cinnamon, one ounce of cloves, one ounce of allspice, and six cents worth of mace, (finely powdered in a mortar). When all of the above ingredients are chopped very fine, mix them well together with a quart of wine, and three half-pints of brandy. Keep your mince-meat in a stone pot, well covered. Make the crust as for other pies.
Submitted by Aug 26, 2009
15 min
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45 min