Mince-meat No. 3

Name: Mince-meat No. 3
Ingredients: 2 lbs Currants; 2 lbs Butter or vegetable shortening (Originally beef suet. Substituted with butter or vegetable shortening for modern preference.); 1 lb Raisins; 1 1/4 lbs Coffee sugar; 4 ozs Candied orange peel; 1/2 pint Red wine; 1/2 pint White wine; 2 peels Lemon peel (Very thin); 1 teaspoonful Cinnamon; 1 teaspoonful Cloves; 1 teaspoonful Nutmeg; 1 each Egg (For egg wash)

A traditional mince-meat recipe.

Ingredients

2 lbs Currants
2 lbs Butter or vegetable shortening (Originally beef suet. Substituted with butter or vegetable shortening for modern preference.)
1 lb Raisins
1 1/4 lbs Coffee sugar
4 ozs Candied orange peel
1/2 pint Red wine
1/2 pint White wine
2 peels Lemon peel (Very thin)
1 teaspoonful Cinnamon
1 teaspoonful Cloves
1 teaspoonful Nutmeg
1 each Egg (For egg wash)

Instructions

1Wash the currants. Stone the raisins. Remove the skin from the suet (or use butter/shortening). Chop each ingredient separately, very fine.
2Combine all the chopped ingredients in a large pan. Add the spices and wines. Mix thoroughly.
3Pack the mince-meat in a jar and store in a cold place.
4Line a pie plate with the paste. Wet the edges. Put in the mince-meat. Cover with the top crust. Wash over with egg. Preheat oven to 425°F (220°C). Bake for 25 minutes.