Mince Meat Recipe

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Mince Meat
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Ingredients
18
Count
Nutrition
379
Calories
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Ingredients:

  • boil a tender, nice piece of beef -- any piece that is clear from sinew and gristle; boil it till it is perfectly tender. when it is cold, chop it very fine, and be very careful to get out every particle of bone and gristle. the suet is sweeter and better to boil half an hour or more in the liquor the beef has been boiled in; but few people do this. pare, core, and chop the apples fine. if you use raisins, stone them. if you use currants, wash and dry them at the fire. two lb of beef, after it is chopped; three quarters of a lb of suet; 1 lb and a quarter of sugar; three lb of apples; two lb of currants, or raisins. put in a gill of brandy; lemon-brandy is better, if you have any prepared. make it quite moist with new cider. i should not think a quart would be too much; the more moist the better, if it does not spill out into the oven. a very little pepper. if you use corn meat, or tongue, for pies, it should be well soaked, and boiled very tender. if you use fresh beef, salt is necessary in the seasoning. 1 oz of cinnamon, 1 oz of cloves. two nutmegs add to the pleasantness of the flavor; and a bit of sweet butter put upon the top of each pie, makes them rich; but these are not necessary. baked three quarters of an hour. if your apples are rather sweet, grate in a whole lemon.
  • modern adaptation
  • 1/4 lb suet
  • 11/2 lb apples
  • 1 cup raisins or currants
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/8 tsp pepper
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp clove
  • 2 tsp nutmeg
  • 1/4 cup brandy
  • 2 cups cider or apple juice
  • 1 tbsp butter (optional)

Directions:

  1. If uncooked meat is used, simmer beef 2-3 hours or until very tender, adding suet for last 1/2 hour of cooking.
  2. When cooked, chop beef and suet very fine, into about 1/4-inch pieces.
  3. Pare, core, and chop apples to make 3 cups.
  4. Mix beef, suet, apples, raisins or currants, white and brown sugars, spices, brandy, and cider or apple juice.
  5. Prepare pie crust.
  6. Line pie plates with pastry, fill each with half of meat mixture. Cover with top crusts, seal edges, slit holes on top for steam to escape. If desired, spread a thick layer of butter on pastry for flaky upper crust.
  7. Bake 3/4 hour in 400°-425° oven.
  8. Yield: two 9-inch pies
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 378.92 Kcal (1586 kJ)
Calories from fat 124.39 Kcal
% Daily Value*
Total Fat 13.82g 21%
Cholesterol 71.42mg 24%
Sodium 143.68mg 6%
Potassium 555.09mg 12%
Total Carbs 41.06g 14%
Sugars 26.02g 104%
Dietary Fiber 4.07g 16%
Protein 21.54g 43%
Vitamin C 8.3mg 14%
Iron 2mg 11%
Calcium 39.1mg 4%
Amount Per 100 g
Calories 127.53 Kcal (534 kJ)
Calories from fat 41.86 Kcal
% Daily Value*
Total Fat 4.65g 21%
Cholesterol 24.04mg 24%
Sodium 48.36mg 6%
Potassium 186.82mg 12%
Total Carbs 13.82g 14%
Sugars 8.76g 104%
Dietary Fiber 1.37g 16%
Protein 7.25g 43%
Vitamin C 2.8mg 14%
Iron 0.7mg 11%
Calcium 13.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.9
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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