Page:Meier - The Art of German Cooking and Baking.djvu/237




 * ¼ lb. of cold butter

½ glass of cold water

1½ cups of flour


 * 1 lb. of lean beef

1 lb. of sour apples

½ cup of molasses

¼ cup of sugar

½ tsp. of ground cloves

½ tsp. of ground cinnamon

¼ tsp. of grated nutmeg

¼ cup of brandy

¼ tsp. of salt

½ pt. of cider

¼ lb. of raisins

¼ lb. of dried currants

1 tbsp. of chopped, sugared, citron

2 tbsps. of butter

¼ lb. of suet

Preparation: The pie crust is prepared as in No. 16. The mince filling is prepared by cooking the lean beef in a little water, then removing fat and membranes, and chopping it fine. Apples are peeled, cored, chopped. Mix apples, meat, molasses, sugar, cloves, cinnamon, nutmeg, suet, chopped fine, cider, raisins, currants, citron, butter, salt and brandy, put into the crust and bake 45 minutes.

Remarks: This filling may be sufficient for 2 pies. The mince meat not used is kept in a sealed glass can.


 * 2 lbs. of lean beef

1 lb. of beef suet

5 lbs. sour apples

1 lb. of raisins

2 lbs. of currants

¾ lb. of minced citron

1 tsp. of salt

½ lb. of brown sugar

1 cup of molasses

1 orange

1 lemon

½ pt. of brandy

2 tsps. of all kinds of spices

Preparation: The meat is prepared as in No. 24. Apples, suet and citron are treated as given in No. 34 and the whole mixed vdth the spices, i. e., 1 teaspoonful of pulverized cinnamon, ¾ teaspoonful of cloves, ¼ teaspoonful of nutmeg, salt, sugar, molasses, raisins, currants, juice of orange and lemon and brandy. Stir it for 10 minutes, put it into a glass can and seal.


 * ⅓ lb. of cold butter

¾ glass cold water

2¼ cups of flour


 * 1 tbsp. of flour

1½ qts. pie plants, cut up

1½ cups of sugar

Preparation: Prepare the pie crust as in No. 16. The pie plants are skinned and cut into 1 inch pieces, then put into pie crust, strew sugar and 1 tablespoonful of flour over, cover with a crust, making slits in the center, and bake 45 minutes.