Mince pie is most palatable when served warm, but it is entirely
permissible to make several pies at a time and then warm them in the
oven before serving. In this way they may be kept over for several days.
Pie of this kind made with the usual ingredients is a heavy dessert, for
it contains a certain amount of protein material and is high in fat and
carbohydrate. This fact should be taken into consideration in meal
planning, so that the dessert may balance properly with the other food.
Ingredients
4 lb. beef
15 medium-size apples
4 quinces, chopped
1/2 lb. citron
3 lb. raisins, seeded
6 oranges
2 c. suet
1 lb. sugar
1 c. vinegar
3 c. cider
1-1/2 c. molasses
2 Tb. cinnamon
2 tsp. cloves
2 tsp. nutmeg

Method of Cooking
Let the beef simmer in sufficient water to cover it well until it is
tender, and then allow it to cool in the water in which it was cooked.
This broth may be used as part of the liquid in the mince meat if
desired. Chop the meat very fine with a chopping knife and bowl or put
it through a food chopper. Chop the apples and quinces, cut the citron,
and wash the raisins. Squeeze the juice from the oranges and grate the
rinds. Force the suet through a food chopper or chop it with a chopping
knife. Mix all these ingredients, add the sugar, liquids, and spices,
and place in a large vessel. Simmer slowly for 1 hour. Stir frequently
to prevent scorching. If the mince meat is cooked in the oven, it is
less likely to scorch. Seal in fruit jars the same as for canned fruit
and store for future use.
To bake mince pie, fill the lower crust with the mince-meat mixture,
place the upper crust in position, and put the pie into a hot oven.
Gradually reduce the heat, baking the pie for about 45 minutes.
Thanks
'Suzz'