Quench MagazineMinced Meat For Pies | Baked Goods | Quench Magazine
Discover the rich flavor of traditional Minced Meat for Pies, perfect for holiday pies. Cure meat and fruits in wine and brandy for a six-week ferment before baking to golden perfection.
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Ingredients
- 2 lb Meat, cooked*
- 1 lb Suet, beef; chopped
- 2 lb Apple; cored/peeled/chopped
- 1 lb Raisins
- 1 lb Currants
- 1 T Cinnamon
- 1 T Mace
- 1 T Nutmeg
- 1 T Pepper, black
- 1 qt Cider
- 2 c Wine, red, sweet
- Brandy; to taste
- Wine; to taste
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