|Mince Meat Pie|
Put meat and water into a saucepan. bring to a boil, then simmer, covered, until the meat is very tender, about 2-3 hours. Drain the meat, and when it is cool enough to handle, chop it very, very finely. If you have a food processor, whirl the meat and apples together until the meat is further pulverised and the apples are coarsely chopped - I just chop them by hand.
Put the meat and apples in a large pan; add everything else. bring to a boil, then simmer, covered, for one hour, adding more cider or stout to keep the mixture from sticking and burning (it varies from year to year).
Put the mixture in a bowl and, when cool, cover with cling film and store in the refrigerator. every day for 5-7 days, take the thing out and mix well, adding a shot of brandy. You can keep it as long as you stir it every day for up to two weeks. This will fill two 9-inch pies or a whole bunch of those little English tarty pies they like.
taken from a cross of recipes from _Gourmet_ and _Time-Life Foods of the World_, then Anglicised and messed with for a decade or so)
From: Virginia Anderson
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]
Copyright 1996 - 2004
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602