Recipe for Mince Pie

Ingredients

4 lb. beef
15 medium-size apples
4 quinces, chopped
1/2 lb. citron
3 lb. raisins, seeded
6 oranges
2 cups suet
1 lb. sugar
1 cup vinegar
3 cups cider
1-1/2 cups molasses
2 Tb. cinnamon
2 tsp. cloves
2 tsp. nutmeg

Directions

Let the beef simmer in sufficient water to cover it well until it is tender, and then allow it to cool in the water in which it was cooked. This broth may be used as part of the liquid in the mince meat if desired. Chop the meat very fine with a chopping knife and bowl or put it through a food chopper. Chop the apples and quinces, cut the citron, and wash the raisins. Squeeze the juice from the oranges and grate the rinds. Force the suet through a food chopper or chop it with a chopping knife. Mix all these ingredients, add the sugar, liquids, and spices, and place in a large vessel. Simmer slowly for 1 hour. Stir frequently to prevent scorching. If the mince meat is cooked in the oven, it is less likely to scorch. Seal in fruit jars the same as for canned fruit and store for future use.

To bake mince pie, fill the lower crust with the mince-meat mixture, place the upper crust in position, and put the pie into a hot oven. Gradually reduce the heat, baking the pie for about 45 minutes.