Classic recipe, with actual minced meat. I made this for THE SECRET LIFE OF… CHRISTMAS b-roll, just my happy hands with various holiday treats. Usually, I make this and put it in a two-gallon bucket to mellow around early November, for maximum mellowing by Christmas.
MINCE MEAT FOR PIES
Curtis & Lee Family Recipe, c. 1760, from Chester, Virginia
[Collected in THE WILLIAMSBURG ART OF COOKERY, Copyright 1938]
Simmer two Pounds of Beef slowly until tender; cool and chop fine.
Mix with it two Pounds of stoned Raisins;
two Pounds of seedless Raisins,
two Pounds of cleaned Currants;
one Pound of finely cut Citron;
one and a half Pounds of finely cut candied Lemon-peel;
four Pounds of Apples which have been peeled, cored and cut fine;
two Pounds of finely chopped Beef-suet;
two Pounds of light brown Sugar;
one Tablespoon each of Cloves and Mace;
two Tablespoons of Cinnamon;
two grated Nutmegs
and one Teaspoon of Salt.
Mix all together well, add one Pint of Brandy.
Store in a covered stone Jar in a cool Place.