Minced meat for pies

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: MINCED MEAT FOR PIES
  Categories: Pies, Game, British
       Yield: 6 servings
 
       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
 
   *Meat should be beef tongue, venison, or some cut which will maintain
   its texture during fermentation.
 
   Combine all ingredients in a clean stoneware crock.  Add enough wine
   and brandy to taste, completely covering the chopped ingredients.
   Weight down ingredients with a heavy plate topped with a sealed quart
   jar full of water to keep ingredients submerged in the liquid.  Cover
   with cheesecloth and tie loosely; add stoneware cover if available.
   Store in a cool place for six to eight weeks or longer.  Check from
   time to time.  If liquid level falls, add more wine, cider, and
   brandy.
 
   Use this mincemeat in any pie shell.  Cover with a lattice top and
   crimp the edge.  Brush crust with beaten egg white for a golden
   blaze.  Bake at 425 F. for 15 minutes and then at 375 F. for another
   half hour, or until crust is golden and filling is simmering
   throughout.
 
                                           Early American Life magazine
                                           December 1991 issue
                                           per Sam Waring
 
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