How to Make Mince Pie
Ingredients
- 4 lb. lean, cold-boiled meat chopped fine
- 9lb. chopped apples
- 3 teaspoons ground cloves
- 1 1/2 lb. chopped suet
- 10 teaspoons ground cinnamon
- 3 lb. raisins
- 5 teaspoons ground mace
- 2 lb. currants
- 1 teaspoon black pepper
- 1/2 lb. sliced citron
- 3 tablespoons salt
- 5 lb. brown sugar
- 1 1/2 quarts cider
- 4 cups molasses mixed with 2 cups vinegar
- juice and grated yellow rind of 2 lemons
Directions
Mix all ingredients well, heat thoroughly through, and when cool pack in stone jars. Cover those not intended for immediate use with molasses to exclude the air. In this way the mince-meat will keep a long time. When wished for pies thin to the desired consistency with boiled cider. If the apples are not tart add a little lemon juice. In place of cider or any liquors (such as brandy or sherry) open a can of fruit. Cherries are very nice. Berries of any kind may be substituted and turned into the mince-meat when ready to use for making into pies. In this way one may lessen the amount of raisins, etc., to be used, and can omit citron altogether. Spices may be altered to suit the taste. The canned fruit not only furnishes the requisite thinning, but at the same time imparts a delicious flavor. In fact a skillful cook can at all times alter the preparation of mince-meat to suit the materials on hand. If the mince-meat is to be kept on hand a long time prepare it all with the exception of the apples. Pack in jars. When wanted take some of the mince-meat and add to it an equal weight of chopped apples.