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Listed in: Pies and Pastry / Pies
6 cups cooked meat
3 quarts apples
1-1/2 cups suet
2 pounds brown sugar
1-1/2 cups molasses
3 cups seedless raisins
1 tablespoon cinnamon candied peel, etc.
1 teaspoon nutmeg
1 teaspoon clove
1/2 teaspoon mace
1/4 cup salt
Broth
Cider
Orange and lemon juice,
To the chopped meat add the apples and suet—each put through a meat chopper. Then add the other ingredients, including the broth in which the meat was cooked and as much cider as is needed to moisten.
To this foundation add the juice and grated rind of a lemon and orange, and any odds and ends of jelly and jam; also candied orange-peel and fruit, cut in bits, if possible; increase the quantity of fruit, adding a cup or so of thinly sliced citron, a package — or less — of currants, and more raisins; the syrup remaining from sweet pickle is a particularly good addition; also that from canned fruits. Simmer three or four hours, taste and add more spices, salt, or sugar, if your own taste dictates; store in a large stone crock, or can in glass jars while boiling hot.
For convenience, Hamburg steak, run through the food chopper, may be used. Makes eight pints.
MINCE PIE
Make a double crust pie, using mincemeat as a filling. Bake in a hot oven until the pastry is browned.
Time in baking, 40 minutes. Temperature, 400°.
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