Superlative Mincemeat

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (13)
Instructions (9)
  1. Boil the lemons tender.
  2. Chop the lemons small, being careful first to extract all the pips.
  3. Prepare all other ingredients with great nicety.
  4. Add the chopped lemons to the other prepared ingredients.
  5. Mix the whole well.
  6. Add from three to four glasses of good brandy.
  7. Apportion salt and spice by the preceding receipt.
  8. If using meat, add the weight of one lemon in meat to improve the mixture.
  9. If using macaroons, add a small quantity of crushed macaroons just before baking, in lieu of meat.
Original Text
SUPERLATIVE MINCEMEAT. Take four large lemons, with their weight of golden pippins pared and cored, of jar-raisins, currants, candied citron and orange-rind, and the finest suet, and a fourth part more of pounded sugar. Boil the lemons tender, chop them small, but be careful first to extract all the pips; add them to the other ingredients, after all have been prepared with great nicety, and mix the whole well with from three to four glasses of good brandy. Apportion salt and spice by the preceding receipt. We think that the weight of one lemon, in meat, improves this mixture; or, in lieu of it, a small quantity of crushed macaroons added just before it is baked.
Notes
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