Mince Meat

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (15)

Mince Meat Base

a fillet of beef cut from the inside of a rump
two pounds of beef suet chopped fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
two pounds of chopped apples ↝ Apple, raw [Apples]
one pound of raisins stoned and chopped ↝ Raisins [Dried fruits]
one pound of currants washed and picked ↝ Currants, european black, raw [Fruits and Fruit Juices]
half a pound of citron
a quarter of a pound of candied orange ↝ Orange peel, raw [Fruits and Fruit Juices]
a quarter of a pound of candied lemon peels cut into small slices ↝ Lemon peel, raw [Fruits and Fruit Juices]
some beaten cinnamon ↝ Sugar, cinnamon [Sugars and honey]
mace ↝ Spices, mace, ground [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
allspice ↝ Spices, allspice, ground [Spices and Herbs]
a pint of brandy ↝ Brandy [Liquor and cocktails]
a very little salt ↝ Salt, table, iodized [Spices and Herbs]

Optional Substitution

one pound of the yolks of hard eggs chopped ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (6)

Roast a fillet of beef cut from the inside of a rump with a paper over it.
When cold, chop the roasted beef small.
In a pan, combine the chopped beef, beef suet, apples, raisins, currants, citron, candied orange peel, candied lemon peel, cinnamon, mace, cloves, allspice, brandy, and salt.
Mix all the ingredients well together.
Put the mixture into a pan and keep it close covered in a cool place.

Note

It is advised that the meat be omitted, and instead of it add one pound of the yolks of hard eggs chopped.

Original Text

Mince Meat.

Roast, with a paper over it, a fillet of beef cut from the inside of a rump,[195] and when cold chop it small. To two pounds of meat add two pounds of beef suet chopped fine, two pounds of chopped apples, one pound of raisins stoned and chopped, one pound of currants washed and picked, half a pound of citron, a quarter of a pound of candied orange and a quarter of a pound of candied lemon peels cut into small slices; add some beaten cinnamon, mace, cloves, allspice, a small quantity of each, a pint of brandy, and a very little salt. Then mix all the ingredients well together, put them into a pan, and keep it close covered in a cool place.

N. B. It is advised that the meat be omitted, and instead of it add one pound of the yolks of hard eggs chopped.

Notes

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