4 lb. beef
15 medium-size apples
4 quinces, chopped
1/2 lb. citron
3 lb. raisins, seeded
6 oranges
2 c. suet
1 lb. sugar
1 c. vinegar
3 c. cider
1-1/2 c. molasses
2 Tb. cinnamon
2 tsp. cloves
2 tsp. nutmeg
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.
46. MOCK MINCE PIE.--If a slightly more economical mince pie than the
preceding one is desired, the recipe here given for mock mince pie may
be followed. The various ingredients in the quantities mentioned will
make enough for four or five pies of regular size. To make up more than
this is not advisable because the material will not keep so well, nor is
it intended to be stored for future use.