"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mince Meat Recipe

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This recipe for Mince Meat, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marjory Pierce
Added: Tuesday, September 30, 2008


2 lb chuck roast, cooked until tender, and cubed
1 lb powdered suet
5 lb chopped, unpeeled apples
2 lb currants
3/4 lb citron
6 oranges, chopped with rind and juice
1 1/2 quarts boiled cider
1 lemon with rind and juice
3 lb brown sugar
2 TB cinnamon
2 TB mace
1 TB cloves
1 TB nutmeg
1 TB allspice
1 TB salt

Add all of the ingredients together. Boil several hours, very slowly. When bubbly and juicy, cool, and place in containers and freeze.

Personal Notes:
Personal Notes:
This is the famous Pierce and Jones mince meat pie recipe that we used to make our pies. It is rich and delicious! Not everyone in the family liked mince meat pies but those of us who did, loved having a warm slice of pie with a piece of cheddar cheese. I am guessing this recipe is over 100 years old.




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