Mince Meat for pies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. chopped ground meat
1½ c. raisins
1½ c. currants
1½ c. brown sugar
⅓ c. molasses or 1 c. sugar
3 c. chopped apples
1 c. meat liquor
2 scant tsp. salt
2 tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves
1 lemon, grated rind, and juice or dash of vinegar
Citron, if desired
½ c. brandy, or ¼ c. wine or cider
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Directions: |
Directions:“Mix in order given. Use enough meat liquor to make quite moist. Cook in porcelain kettle until apples and raisins are soft. Do not add brandy, wine, or cider until cooked. A little suet or butter can be added, but there is usually enough fat in the meat liquor.
I always bought a shank bone and simmered slowly until done. With the liquor left over, I made a nice vegetable soup. Beef cubes are good to stretch out with.
This is a recipe I have from a cookbook given to me for an engagement present.
Stir often and cook slowly or you may scorch it. The pots used now don’t scorch as easily” |
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Personal
Notes: |
Personal
Notes: In going through Mom’s recipes I found a letter to her from her mother, our Grandma Harvey. In the letter she included two recipes. This is one of them. I have written the recipe exactly as she wrote it. I remember Mom making mince meat pies a few times when we were kids, but Mom was really the only one who liked them (she grew up having them for special occasions, esp. at Christmas time), so she eventually stopped making them. This filling is put into a double pie crust. This is a New England tradition, and certainly a Harvey Family tradition that I wanted to be sure to include.
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