Basic Mince Pie Filling

In order to succeed in having good mince pie, it is quite essential to cook the meat properly, so as to retain its juices and strength of flavor.



4  pounds of lean beef (the neck piece is as good as any)
salt and ground black pepper to taste


  • Use selected beef; wash it and put it into a cooking pot with just water enough to cover it.
  • Take off the scum as it reaches the boiling point, add hot water from time to time, until it is tender, then season with salt and pepper to taste.
  • Take off the cover and let it boil until almost dry, or until the juice has boiled back into the meat. When it looks as though it was beginning to fry in its own juice, it is time to take up and set aside to get cold, which could be done the day before needed.
  • When making the mince meat, the bones, gristle and stringy bits should be well picked out before chopping.

Real Cooking

Did You Know?
Indigestion is almost sure to result from heavy, soggy, imperfectly baked pastry, because the quantities of fat it contains may be slow to digest and much of the starchy material may be imperfectly cooked. Consequently, it is often not the pie itself but the way in which it is made that is responsible for the bad reputation that this very attractive dessert has acquired. If the correct method of making pastry and pies is followed and the ingredients are handled properly in the making, the digestibility of the finished product will not be the problem.