A New Mince Pie Recipe ingredients

To prepare this A New Mince Pie Recipe, first the new thing about this pie is the filling, which has a different flavor from the ordinary kind because the meat in the mince is not twice cooked. Take one cup of raw beef chopped fine-this must be free from gristle and fat-mix it with three cups of tart apples, chopped fine. Add one cup of currant jelly, juice and grated rind of two oranges and one lemon, one cup of sugar, one teaspoon each of salt, cinnamon, cloves and allspice, and half a teaspoon of pepper and nutmeg. Make soft and moist with sweet cider, and add plenty of raisins, currants, citron and candied orange peel, and a very little chopped suet, if you like suet. This will make three pies, and if the three pies are not all made at once, the remainder of the mince should be canned for future use. For a winter novelty, make patties of this mince meat, cover with a lattice crust, and, when ready to serve, pour a tablespoon of brandy over each tiny pie, light it, and place it before each guest. Mince pie should always be served warm.