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COOKED MEAT FOR MINCE PIES.
In order to succeed in having good mince pie, it is quite essential to cook the
meat properly, so as to retain its juices and strength of flavor.
Select four pounds of lean beef, the neck piece is as good as any; wash it, and
put it into a kettle with just water enough to cover it; take off the scum as it
reaches the boiling point, add hot water from time to time, until it is tender,
then season with salt and pepper; take off the cover and let it boil until
almost dry, or until the juice has boiled back into the meat. When it looks as
though it was beginning to fry in its own juice, it is time to take up, and set
aside to get cold, which should be done the day before needed. Next day, when
making the mince-meat, the bones, gristle and stringy bits should be well picked
out before chopping.
MINCE PIES. No. I.
The "Astor House," some years ago, was famous for its "mince pies." The chief
pastry cook at that time, by request, published the recipe. I find that those
who partake of it never fail to speak in laudable terms of the superior
excellence of this recipe, when strictly followed.
Four pounds of lean boiled beef, chopped fine, twice as much of chopped green
tart apples, one pound of chopped suet, three pounds of raisins, seeded, two
pounds of currants picked over, washed and dried, half a pound of citron, cut up
fine, one pound of brown sugar, one quart of cooking molasses, two quarts of
sweet cider, one pint of boiled cider, one tablespoonful of salt, one
tablespoonful of pepper, one tablespoonful of mace, one tablespoonful of
allspice, and four tablespoonfuls of cinnamon, two grated nutmegs, one
tablespoonful of cloves; mix thoroughly and warm it on the range, until heated
through. Remove from the fire and when nearly cool, stir in a pint of good
brandy, and one pint of Madeira wine. Put into a crock, cover it tightly, and
set it in a cold place where it will not freeze, but keep perfectly cold. Will
keep good all winter.
--Chef de Cuisine, Astor House, N.Y.
MINCE PIES. No. 2.
Two pounds of lean fresh beef, boiled, and when cold, chopped fine. One pound of
beef suet, cleared of strings and minced to powder. Five pounds of apples, pared
and chopped; two pounds of raisins, seeded and chopped; one pound of Sultana
raisins, washed and picked over. Two pounds of currants, washed and carefully
picked over. Three-quarters of a pound of citron cut up fine. Two tablespoonfuls
cinnamon, one of powdered nutmeg, two of mace,
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