Minced Meat for Pies

• 2 pounds meat cooked*
• 1 pound suet beef, chopped
• 2 pounds apples cored, peeled, chopped
• 1 pound raisins, seedless
• 1 pound currants
• 1 tablespoon cinnamon
• 1 tablespoon mace
• 1 tablespoon nutmeg
• 1 tablespoon black pepper
• 1 quart apple cider
• 2 cups red wine sweet
• 1 x brandy to taste
• 1 x wine to taste

1. *Meat should be beef tongue, venison, or some cut which will maintain its texture during fermentation.
2. Combine all ingredients in a clean stoneware crock.
3. Add enough wine and brandy to taste, completely covering the chopped ingredients.
4. Weight down ingredients with a heavy plate topped with a sealed quart jar full of water to keep ingredients submerged in the liquid.
5. Cover with cheesecloth and tie loosely; add stoneware cover if available.
6. Store in a cool place for six to eight weeks or longer.
7. Check from time to time.
8. If liquid level falls, add more wine, cider, and brandy.
9. Use this mincemeat in any pie shell.
10. Cover with a lattice top and crimp the edge.
11. Brush crust with beaten egg white for a golden blaze.
12. Bake at 425F (220C).
13. for 15 minutes and then at 375F (190C).
14. for another half hour, or until crust is golden and filling is simmering throughout.

suet beef, apples, raisins, currants, cinnamon, mace, nutmeg, black pepper, apple cider, red wine sweet, brandy, wine

Taken from recipeland.com/recipe/v/minced-meat-for-pies-6042 (may not work)