Preparation: The pie crust is prepared as in [No. 16]. The mince filling is prepared by cooking the lean beef in a little water, then removing fat and membranes, and chopping it fine. Apples are peeled, cored, chopped. Mix apples, meat, molasses, sugar, cloves, cinnamon, nutmeg, suet, chopped fine, cider, raisins, currants, citron, butter, salt and brandy, put into the crust and bake 45 minutes.
Remarks: This filling may be sufficient for 2 pies. The mince meat not used is kept in a sealed glass can.
No. 25—ANOTHER KIND OF MINCE MEAT.
Quantity for 4 Pies.
- 2 lbs. of lean beef
- 1 lb. of beef suet
- 5 lbs. sour apples
- 1 lb. of raisins
- 2 lbs. of currants
- ¾ lb. of minced citron
- 1 tsp. of salt
- ½ lb. of brown sugar
- 1 cup of molasses
- 1 orange
- 1 lemon
- ½ pt. of brandy
- 2 tsps. of all kinds of spices
Preparation: The meat is prepared as in [No. 24]. Apples, suet and citron are treated as given in No. 24 and the whole mixed with the spices, i.e., 1 teaspoonful of pulverized cinnamon ¾ teaspoonful of cloves, ¼ teaspoonful of nutmeg, salt, sugar, molasses, raisins, currants, juice of orange and lemon and brandy. Stir it for 10 minutes, put it into a glass can and seal.
No. 26—PIEPLANT PIE, RHUBARB.
- ⅓ lb. of cold butter
- ¾ glass cold water
- 2¼ cups of flour
For the Filling.
- 1 tbsp. of flour
- 1½ qts. pie plants, cut up
- 1½ cups of sugar