Mincemeat For Pies, Mrs. Fitzhugh Lee’s

Paul [addressed] the Corinthians as “those sanctified in Christ Jesus, called to be saints” (1 Cor. 1:2). The congregation in Corinth was anything but a “holy” people in terms of life and conduct; false teaching, schisms, and immorality marred the church. Still, it was a congregation of saints, of the sanctified, because in spite of the sinful conduct of many of its members and the worldly character of the church itself, it was still the church of God in Corinth.

George Eldon Ladd

CATEGORY	CUISINE	TAG	YIELD
Meats		Desserts -, Pies	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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
<jouet@MINDSPRING.COM> on Mar 12, 1997

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