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Free Books / Cooking / The National Cook Book / | ![]() |
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Mince Pies |
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This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Four pounds of lean beef; four quarts of chopped apples ; one quart of chopped suet; one quart of stoned raisins ; one pint of cleaned currants; one pound of citron, cut in small pieces; one scant quart of sugar; one pint of molasses; three tablespoon fuls of mace; three tablespoonfuls of cinnamon; two tablespoon fuls of allspice ; three tablespoonfuls of salt; one and one-half table-spoonfuls of cloves ; four grated nutmegs; juice and rind of three lemons; two ounces of candied lemon-peel; two ounces of candied orange-peel; half a pint of orange wine ; one quart of California brandy.
This will make a large quantity of mince meat.
Bake with a bottom crust and lay narrow strips of pastry in a sort of trellis-work over the top.
 
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