Mincemeat

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (15)
Instructions (4)
  1. Use lean beef. Chop very fine and remove all gristle and fat.
  2. Mix all well together, adding the wine and brandy last.
Baking Instructions
  1. Bake as directed for apple pie or in small covered tarts, using No. II. pastry.
Serving Suggestion
  1. Add a little lemon-juice to the mincemeat each time it is used.
Original Text
Mincemeat ³⁄₄ lb. meat 1 lb. suet 2 lbs. raisins 1 lb. currants 4¹⁄₂ lbs. chopped apples 1 lb. golden syrup 2¹⁄₂ lbs. brown sugar ¹⁄₂ lb. mixed peel ¹⁄₂ table-spoon salt ¹⁄₂ tea-spoon white pepper 1 nutmeg, grated ¹⁄₂ tea-spoon ground cloves 1 tea-spoon ground cinnamon 1 bottle sherry ¹⁄₂ pint brandy Use lean beef. Chop very fine and remove all gristle and fat. Mix all well together, adding the wine and brandy last. Bake as directed for apple pie or in small covered tarts, using No. II. pastry. Add a little lemon-juice to the mincemeat each time it is used. [Pg 141]
Notes
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