Mince Pie

Ingredients

• half a pound of beef suet
• three quarters of a pound of cold beef
• three apples
• two ounces of citron
• a little lemon-peel
• a pound of powdered sugar
• half a pound of currants
• the same of raisins
• a teaspoonful of ginger
• the same of nutmeg
• half a pint of sherry
• a quarter of a pint of brandy
• some puff paste (Art. 284)

Method

1. 1

   Chop suet, beef, apples, citron, and lemon-peel finely.

2. 2

   Mix with sugar, currants, raisins, ginger, nutmeg, sherry, and brandy.

3. 3

   Let sit for eight days.

4. 4

   Line a pie-dish with puff paste, fill with mince meat, cover with another layer, moisten edges, brush with beaten egg, and bake for about forty minutes.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 87. The excerpt below is the record exactly as published.

Mince Pie. Chop very fine half a pound of beef suet, three quarters of a pound of cold beef, three apples which you have peeled, two ounces of citron, and a little lemon-peel ; add a pound of powdered sugar, half a pound of currants, the same of raisins, a teaspoonful of ginger, the same of nut- meg, half a pint of sherry, and a quarter of a pint of brandy. Mix all well together in a jar, which 190 FRENCH DISHES. cover, and let it remain for eight days. Take some puff paste (Art. 284)

Cook this with the app: pantry check, scaling, and the assistant.