Standard or Canned Mince Pie Filling


2 pounds of lean fresh beef, cooked and chopped fine
1 pound beef suet,
cleared of strings and finely minced
5 pouds apples,
pared and chopped
2 pounds raisins, cleaned and chopped
pound Sultana raisins, washed and chopped
2 pounds
currants, cleaned and washed
3/4 pounds lemon,
cut up fine
tablespoons cinnamon powder
tablespoon powdered nutmeg
2 tablespoons mace
1 tablespoon powdered cloves
1 tablespoon allspice
1 tablespoon salt
2 pounds
brown sugar
4 cups
brown sherry
2 cups


  • 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 spices.
  • Combine cooked meat with rest of the ingredients and simmer for about 1 hour longer or until slightly thickened. Stir often.
  • Mince-meat made by this recipe will keep all winter. Fill clean hot jars with mixture without delay, leaving 1-inch headspace.
    Adjust lids and process in pressure canner. Set in a cool place and use for filings as neded.
Real Cooking

Did You Know?
The value of meat as food is due to the proteins that it contains. Numerous kinds of protein occur in meat, but the chief varieties are myosin and muscle albumin. The myosin, which is the most important protein and occurs in the greatest quantity, hardens after the animal has been killed and the muscles have become cold. The tissues then become tough and hard, a condition known as rigor mortis. As meat in this condition is not desirable, it should be used before rigor mortis sets in, or else it should be put aside until this condition of toughness disappears. The length of time necessary for this to occur varies with the size of the animal that is killed. It may be from 24 hours to 3 or 4 days. The disappearance is due to the development of certain acids that cause the softening of the tissues. The albumin, which is contained in solution in the muscle fibers, is similar in composition to the albumen of eggs and milk, and it is affected by the application of heat in the cooking processes in much the same way.