A Tradition of Long Standing

     This recipe for an old fashioned mincemeat pie is a version of one featured in the classic 1861 volume "Mrs. Beeton's Book of Household Management." It involved some advance planning since she recommends that the mincemeat filling should be prepared at least two days and preferably two weeks prior to the making of the pies so that the fruit can soften and the flavors can meld.

TRADITIONAL MINCEMEAT PIE 

FOR THE FILLING

2 cups finely chopped beef suet

3/4 cup currants

3/4 cup finely chopped rump steak

1/2 cup raisins

1/2 cup packed dark brown sugar

2 Tbsp brandy

1 1/2 tsp chopped candied citron peel

1 1/2 tsp chopped candied lemon peel

1 1/2 tsp chopped candied orange peel

1 tsp fresh lemon juice

1/2 tsp grated nutmeg

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1 1/2 Granny Smith apples, cored and finely chopped

Grated zest of 1/2 lemon

1. In a bowl, combine beef suet, currants, rump steak, raisins, brown sugar, brandy, citron peel, orange peel, lemon juice, spices, apples, and lemon zest.  Mix well.

2. Transfer mixture to a 1 quart jar.  Cover and refrigerate for 2 days to 2 weeks.

3. Heat oven to 350 F.  Make a pie dough, prepare crust and add filling.  Bake until golden, about 1 hour.