Mincemeat for Pies, Mrs. Fitzhugh Lees

Mincemeat for Pies, Mrs. Fitzhugh Lees Ingredients

2 lb Beef	2 lb Sugar
2 lb Currants	2 Whole nutmeg, grated
2 lb Raisins	1/4 oz Cloves
1 lb Citron, shredded	1/2 oz Cinnamon
2 lb Suet beef, chopped fine	1/4 oz Mace
1 1/4 lb Candied lemon peel	1 ts Salt
4 lb Apples, peeled, cored and	2 Whole lemons, juiced, rinds
2 lb Sultana raisins	2 Whole oranges, juiced, rinds

Instructions for Mincemeat for Pies, Mrs. Fitzhugh Lees

Simmer the meat gently until tender and when perfectly cold, chop it fine. Stone the raisins, shred the citron, pare, core and chop the apples. Chop the suet fine. Mix the dry ingredients, then add the juice and rinds of oranges and lemons. Pack in a stone jar, cover close and keep cool. This mincemeat will keep all winter The rule is an old one and said to have come from the Custis family in the beginning. According to Virginia tradition, the Widow Custis who became Mrs. Washington, made famous mince pies. NOTES : From an old cook book which bears no identifications as to author, title, or date is this recipe by Mrs. Fitzhugh Lee. Recipe by: The Southern Cookbook by Marion Brown, 1953 Posted to EAT-L Digest 11 Mar 97 by Sharon on Mar 12, 1997

Main Ingredient: PieCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Apple	Beef	Cinnamon	Cloves
Lemon	Mace	Nutmeg	Orange
Raisins	Salt	Sugar

Desserts Pies Apple Orange Raisin Lemon

for flavor and categorization

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