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Classic
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page 189
TO FINISH THE PIE MIXTURE
Pare, core, and chop, not very fine, some tart juicy apples; put to them
one-third as much of the prepared meat; stone one pound of raisins, and cut a
quarter of a citron in small bits; add a gill of brandy, and enough sweet cider
to make the whole quite wet. A peck of apples, pared and chopped, with a quart
bowl of the prepared meat, and the raisins, citron, and cider, as
above-mentioned, with a large teacupful of brown sugar, is enough to make six or
seven pies the size of a dinner plate. A teacupful of fine chopped suet may be
added if liked, or a tablespoonful of butter to each pie, as it is to be baked.
MINCE PIE MEAT
Take a nice tender piece of beef which is free from gristle, skin or strings.
The meat is used for mince-meat, also the sirloin, the heart, head and skirts;
the tongue and sirloin are best. Put the meat in hot water, enough to cover it;
boil it gently until turning a fork in it will break it; set it to become cold,
then take out all the bone and gristle parts. If the tongue is used peel off the
skin, chop it very fine. To this meat, apples, raisins and spices are added, for
which see recipe mince pie mixture.
MINCE PIE. HOW TO FILL AND BAKE
Line a pie dish with a nice puff paste, rolled to twice the thickness of a
dollar piece. Put in the pie mixture half an inch deep, and spread it to within
a finger width of the edge; roll out a puff paste crust, turn a plate the size
of the one on which the pie is made on to
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