Mix dry parts with salt, that is, meat, suet and

rom 1889:

Mrs. Justice Miller is one of the most famous cooks of Washington. One of her favorite dishes she makes with her own hands and no French or native cook has ever been allowed to touch the Christmas mince pie, fruit cake or fig pudding in the Miller household. Her mince pies are known everywhere and lucky is the larder that will have one the night before Christmas. She learned how to make them in St Louis years ago and she especially demands of all who follow her that they use
raw instead of cooked meat. Just there the Miller mince pie differs from that the world has known under the name. The best of the recipe Mrs Miller says she can
not give to the public. That is the art of tasting. She can tell to a currant whether it is right and acknowledges that at the last she often adds a grain more cinnamon or lemon juice.
Her recipe is as follows:

Two pounds raw beef chopped fine.
Two pounds suet chopped fine.
Four pounds good tart apples.
Two pounds currants.
Two pounds raisins.
Two pounds citron.
Two pounds brown sugar.
One quart good New Orleans molasses.
Four ounces of salt.
One and one-half ounces mixed spices, cinnamon, cloves and allspice with preponderance of cinnamon.
One half ounce of white pepper.
Two nutmegs.
Juice of choice lemons.
One quart of brandy.
One quart of cider.
Mix dry parts with salt, that is, meat, suet and spices. Then put in apples, then fruit, then liquors, then sugar. Make two and if possible six weeks before using.