Mince Pie Meat

Ingredients

• six pounds of beef tongue
• six pounds of the vein of a round of beef
• five pounds of beef suet
• five pounds of stoned raisins
• three of dried currants
• one and a half of citron
• nine of sugar
• one and a half pints of molasses
• two quarts of the liquor in which the meat was boiled
• one quart of brandy
• one pint of white wine
• a cupful of salt
• half a cupful of cinnamon
• one-fourth of a cupful of cloves
• one-fourth of a cupful of allspice
• three nutmegs
• a tablespoonful of mace

Method

1. 1

   Boil the beef tongue and vein of beef until tender.

2. 2

   After skinning the tongue, chop it and the beef very fine, and add the suet, raisins, currants, citron, sugar, molasses, liquor, brandy, white wine, salt, cinnamon, cloves, allspice, nutmegs, and mace.

3. 3

   Let stand overnight.

4. 4

   For baking, mix with half as much stewed and sweetened apple and let it stand for one hour.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 124. The excerpt below is the record exactly as published.

Mince Pie Meat. Boil a beef tongue, weighing six pounds, and six pounds of the vein of a round of beef (these should just simmer). After skinning the tongue, chop it and the beef very fine, and add five pounds of beef suet, chopped fine ; five pounds of stoned raisins, three of dried currants, one and a half of cit- ron, cut fine; nine of sugar, one and a half pints of molasses, two quarts of the liquor in which the meat was boiled, one quart of brandy, one pint of white wine, a cupful of salt, half a cupful of cinnamon, one-fourth of a cupful of cloves, one- fourth of a cupful of allspice, three nutmegs, a table-spoonful of mace

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