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MINCE MEAT PIE
  • 1 lb. stewing beef cubes
  • 2 Bramley apples, peeled, cored and sliced (Americans should use 3-4 Grannies)
  • 1/4 lb. shredded suet
  • 1 lb. deluxe mixed fruits and peels (raisins, cherries, peels sold as a pack, or mix your own)
  • 6 oz. molasses sugar (the darkest you can find or a mix of dark brown sugar and molasses)
  • 4 oz. brandy
  • 1/2 pint (10-15 oz.) apple cider (hard cider) or -- (1/2 to 3/4) stout
  • 4 oz. chopped walnuts (by volume - US 1/2 cup)
  • 4 oz. chopped almonds (by volume - US 1/2 cup)
  • juice and zest of one orange
  • juice and zest of one lemon
  • 3/4 t. salt
  • several gratings of fresh nutmeg
  • 1/2 t. mace
  • 1 t. mixed spice
  • 1/2 t. ground coriander
  • 1 Habanero or Chipotle
    1. Put meat and water into a saucepan. bring to a boil, then simmer, covered, until the meat is very tender, about 2-3 hours. Drain the meat, and when it is cool enough to handle, chop it very, very finely. If you have a food processor, whirl the meat and apples together until the meat is further pulverised and the apples are coarsely chopped - I just chop them by hand.

    2. Put the meat and apples in a large pan; add everything else. bring to a boil, then simmer, covered, for one hour, adding more cider or stout to keep the mixture from sticking and burning (it varies from year to year).

    3. Put the mixture in a bowl and, when cool, cover with cling film and store in the refrigerator. every day for 5-7 days, take the thing out and mix well, adding a shot of brandy. You can keep it as long as you stir it every day for up to two weeks. This will fill two 9-inch pies or a whole bunch of those little English tarty pies they like.

     
     

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