Recipe - Mincemeat For Pies Mrs. Fitzhugh Lees

2 pound Beef
2 pound Currants
2 pound Raisins
1 pound Citron, shredded
2 pound Suet beef, chopped fine
1 One fourth pound Candied lemon peel
4 pound Apples, peeled, cored and
minced
2 pound Sultana raisins
2 pound Sugar
2 Whole nutmeg, grated
One fourth ounce Cloves
One half ounce Cinnamon
One fourth ounce Mace
1 teaspoon Salt
2 Whole lemons, juiced, rinds
grated
2 Whole oranges, juiced, rinds
grated

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 EATL
Digest 11 Mar 97 by Sharon jouet@MINDSPRING.COM on Mar 12, 1997