The key to Mrs Beetons ordinary mince pies is the home made mince meat including the beef. You can get fresh beef suet at the butchers, or shop bought pre-packed. She would have made her own pastry of course, and cook would doubtless siphon off a little more brandy than was strictly needed. What sets this recipe apart from modern mince pies is the use of beef.
Be careful with the storage as this recipe contains raw meat; you probably want to be a bit more careful with it than the Victorians were!
If you marinate it over night in the fridge and cook the next day then it is fine. If you want it to last longer, keep in fridge overnight. The next day sterilise one or two air tight preserving jars. Preheat the oven to 110°C. Wash the jars and lids well in hot clean water and place on a baking tray (do not put any plastic or rubber seals in the oven). Put the jars and lids in the hot oven for 10 minutes. After leaving the jars to cool, divide the mincemeat between the jars, seal and label. You can store the mincemeat in a sterilised jar in the fridge for up to two weeks.
Or try her Extraordinary Mince Pies that don't contain meat.