Louie Crew wrote:
We're stuffed. I'm full, but my mouth is watering.
Do the British mean the same thing by minced meat pie? Mincemeat usually has beef suet in it. But other than that, it's chopped fruit and nuts.

Here's a recipe I found at
http://www.globalgourmet.com/food/egg/egg1296/mincmeat.html:

Mincemeat Filling (yields 3 qts)
Printer version of this recipe

a.. 1/2 lb beef suet, chopped fine
b.. 4 cups seedless raisins
c.. 2 cups dried currants
d.. 1 cup coarsely chopped almonds
e.. 1/2 cup coarsely chopped candied citron
f.. 1/2 cup coarsely chopped dried figs
g.. 1/2 cup coarsely chopped candied orange peel
h.. 1/4 cup coarsely chopped candied lemon peel
i.. 4 cups coarsely chopped, peeled and cored cooking apples
j.. 1 & 1/4 cups sugar
k.. 1 tsp nutmeg
l.. 1 tsp allspice
m.. 1 tsp cinnamon
n.. 1/2 tsp cloves
o.. 2 & 1/2 cups brandy
p.. 1 cup dry sherry

Combine the suet, raisins, currants, almonds, citron, figs, orange peel, lemon peel, apples, sugar, nutmeg, allspice, cinnamon, and cloves in a large mixing bowl and stir them together thoroughly.

Pour in the brandy and the sherry and stir with a large spoon until all the ingredients are moist.

Cover the bowl and set the ingredients aside in a cool place (do not refrigerate) for at least 3 weeks. Check the mixture each week and replenish the absorbed liquor with more brandy and sherry, using about 1/4 cup each time.