Mincemeat

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Total: 20160 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

2 lbs. of raisins ↝ Raisins [Dried fruits]
3 lbs. of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
1-1/2 lb. of lean beef ↝ Beef, ground, 93% lean meat / 7% fat, raw [Beef Products]
3 lbs. of beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
2 lbs. of moist sugar ↝ Sugar, NFS [Sugars and honey]
2 oz. of citron
2 oz. of candied lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
2 oz. of candied orange-peel ↝ Orange peel, raw [Fruits and Fruit Juices]
1 small nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
1 pottle of apples ↝ Apple, raw [Apples]
the rind of 2 lemons ↝ Lemon, raw [Citrus fruits]
the juice of 1 ↝ Lemon, raw [Citrus fruits]
1/2 pint of brandy ↝ Brandy [Liquor and cocktails]

Instructions (11)

Stone and cut the raisins once or twice across, but do not chop them
Wash, dry, and pick the currants free from stalks and grit
Mince the beef and suet, taking care that the latter is chopped very fine
Slice the citron and candied peel
Grate the nutmeg
Pare, core, and mince the apples
Mince the lemon-peel
Strain the juice
When all the ingredients are thus prepared, mix them well together, adding the brandy when the other things are well blended
Press the whole into a jar, carefully exclude the air
The mincemeat will be ready for use in a fortnight

Original Text

MINCEMEAT.

1309. INGREDIENTS.—2 lbs. of raisins, 3 lbs. of currants, 1-1/2 lb. of lean beef, 3 lbs. of beef suet, 2 lbs. of moist sugar, 2 oz. of citron, 2 oz. of candied lemon-peel, 2 oz. of candied orange-peel, 1 small nutmeg, 1 pottle of apples, the rind of 2 lemons, the juice of 1, 1/2 pint of brandy.

Mode.—Stone and cut the raisins once or twice across, but do not chop them; wash, dry, and pick the currants free from stalks and grit, and mince the beef and suet, taking care that the latter is chopped very fine; slice the citron and candied peel, grate the nutmeg, and pare, core, and mince the apples; mince the lemon-peel, strain the juice, and when all the ingredients are thus prepared, mix them well together, adding the brandy when the other things are well blended; press the whole into a jar, carefully exclude the air, and the mincemeat will be ready for use in a fortnight.

Average cost for this quantity, 8s.

Seasonable.—Make this about the beginning of December.

Notes

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