Mince Pie from The Picayune's Creole Cook Book by The Times Picayune Publishing Company

Ingredients

• 3 Pounds of Cooked Lean Beef, Chopped Very Fine
• A Pound of Beef or Mutton Suet
• 4 Pounds of Apples, Pared and Chopped
• 2 Pounds of Raisins, Seeded and Chopped
• A Pound of Sultana Raisins, Picked and Washed
• 2 Pounds of Currants, Picked and Washed
• A Pound of Citron, Cut Very Fine
• ½ Pound of Lemon Peel, Grated Very Fine
• 2 Pounds of Brown Sugar
• A Pound of Candied Lemon Peel (If Desired)
• 2 Grated Nutmegs
• A Tablespoonful Each of Ground Cloves and Allspice
• 2 Tablespoonfuls Each of Ground Mace and Cinnamon
• A Tablespoonful of Fine Salt
• A Quart of Good Sherry, or Madeira
• A Quart of the Best Brandy
• The Juice of 2 Lemons
• The Juice of 2 Oranges and the Rind, Grated Fine