1444. MINCE-MEAT.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
Instructions (10)
  1. Thoroughly cleanse four pounds of currants, and remove the stones from four pounds of raisins.
  2. Cut up two pounds of candied citron, one pound of candied lemon, and one pound of orange-peel, into shreds or very small dice.
  3. Remove the skin, and then chop four pounds of fresh beef-suet, and place this with the currants and the candied peel in an earthen pan.
  4. Next chop the raisins with four pounds of pared apples, and add them to the other ingredients.
  5. Trim away all the sinewy parts from eight pounds of roasted sirloin of beef, and chop all the lean of the meat quite fine; this will produce about four pounds, which must also be placed in the pan.
  6. To the foregoing must now be added four pounds of moist sugar, four ounces of ground spice—consisting of nutmeg, cloves, and cinnamon in equal proportions, with the grated rind of twelve oranges and of the same number of lemons.
  7. The whole must then be thoroughly mixed together, and pressed down to a level in the pan.
  8. Two bottles of brandy, and a like quantity of Madeira, sherry, or port, should be poured into the mince-meat.
  9. Put the lid on the pan, place a cloth over it, and tie it down close, so as to exclude the air as much as possible; and also to prevent the evaporation of the brandy, &c.
  10. The mincemeat should be kept in a cool place, and will be fit for use a fortnight after it is made.
Original Text
1444. MINCE-MEAT. THOROUGHLY cleanse four pounds of currants, and remove the stones from four pounds of raisins; cut up two pounds of candied citron, one pound of candied lemon, and one pound of orange-peel, into shreds or very small dice; remove the skin, and then chop four pounds of fresh beef-suet, and place this with the currants and the candied peel in an earthen pan; next chop the raisins with four pounds of pared apples, and add them to the other ingredients. Trim away all the sinewy parts from eight pounds of roasted sirloin of beef, and chop all the lean of the meat quite fine; this will pro- duce about four pounds, which must also be placed in the pan. To the foregoing must now be added four pounds of moist sugar, four ounces of ground spice—consisting of nutmeg, cloves, and cinnamon in equal proportions, with the grated rind of twelve oranges and of the same number of lemons; the whole must then be thoroughly mixed together, and pressed down to a level in the pan. Two bottles of brandy, and a like quantity of Madeira, sherry, or port, should be poured into the mince-meat. Put the lid on the pan, place a cloth over it, and tie it down close, so as to exclude the air as much as possible; and also to prevent the evaporation of the brandy, &c. The mincemeat should be kept in a cool place, and will be fit for use a fortnight after it is made.
Notes
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