Minced Meat for Pies

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Title: MINCED MEAT FOR PIES
Categories: Pies, Game, British
Yield: 6 servings

2 lb Meat, cooked*
1 lb Suet, beef; chopped
2 lb Apple; cored/peeled/chopped
1 lb Raisins
1 lb Currants
1 T Cinnamon
1 T Mace
1 T Nutmeg
1 T Pepper, black
1 qt Cider
2 c Wine, red, sweet
Brandy; to taste
Wine; to taste

*Meat should be beef tongue, venison, or some cut which will maintain
its texture during fermentation.

Combine all ingredients in a clean stoneware crock. Add enough wine
and brandy to taste, completely covering the chopped ingredients.
Weight down ingredients with a heavy plate topped with a sealed quart
jar full of water to keep ingredients submerged in the liquid. Cover
with cheesecloth and tie loosely; add stoneware cover if available.
Store in a cool place for six to eight weeks or longer. Check from
time to time. If liquid level falls, add more wine, cider, and
brandy.

Use this mincemeat in any pie shell. Cover with a lattice top and
crimp the edge. Brush crust with beaten egg white for a golden
blaze. Bake at 425 F. for 15 minutes and then at 375 F. for another
half hour, or until crust is golden and filling is simmering
throughout.

Early American Life magazine
December 1991 issue
per Sam Waring

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