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Nostalgia has me wanting to make a minced meat pie.  My Grandma used to make them but she died years ago.  What are your favorite recipes?

Thanks for the help.

-MD

I have my moms recipe.  Try it.

Mince Meat

 

2 lbs Meat

1 lb Beef Fat

2 lbs Raisins

5 lbs apples

Grind and mix well the above ingredients

2 cups Raisins

3 1/2 cups sugar

2 Tblsp Cinnamon

1 Tblsp Nutmeg

1 Tblsp Cloves

1 Tblsp Allspice

1 pint Dark Vinegar

1 pint juice (any kind, or can use wine)

Add to ground mixture.  Mix well and place on medium heat.  Bring to boil.  Careful not to scorch bottom of mixture.

Makes approx. 5 quarts.  Place in boiled jars. 

We catch and save the juice from the apples we grind and use it.  Granny Smiths give a tart taste to the minced meat.  Good luck.

 

 

 

PRAIRIEDOGGER it might be worth mentioning that what is meant (it is dangerous to interpret someone else's receipt) by "place in boiled jars" is not to merely place in boiled jars but can the minced meat. Boiling the jars is a step in the canning process. My grandmother used to make the stuff. My mother hated to can and I have not even broached the subject with my wife. I clearly remember when the last can of my grandmother’s minced meat was used up. I loved the stuff, but apparently not enough to learn how to can and make my own. But now that you bring it up, maybe a project for next summer.

jack

PrairieDogger,

Thanks for the reply. I will see if I can figure out a smaller batch. I would probably freeze the results rather than canning the filling.

-MD

Thanks for mentioning the canning part. I forget people don't always do nowdays what I take for granted.

Grandma and mom canned. That was just the way you did things. I don't know how frezzing will effect it, but give it a try. Let us know how it works out.

When we ran out of Grandma's minced meat I asked my mom why I could not make some more since we had the recipe. I seem to remember she said that in order for it to work, it had to sit 6 months or something like that in the can before it was ready to use. Since she hated canning and had gotten rid of all her canning stuff, I was out of luck. Not sure if what she was telling me is true or not, but since she is gone now, I cannot ask her. Anyway, if you do freeze it I also would be interested in knowing how it turns out. I think I will get the canning stuff and do it the old fashoned way to be traditional if nothing else.

jack

We eat a pie the day after we can. Canning is a little work, but it keeps as long as you need it to. Lots of people don't like minced meat. I think they just didn't have a good reciepe. The word meat and pie seam to confuse some.

Thanks for correcting my misconception. Pie and meat, guess they have never had a pork pies. Ground pork with dates, currants, etc. is to die for. In addition, the British put everything but sweet stuff in their pies.

jack