Mincemeat. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

2 lbs. good beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
21/2 lbs. good baking apples ↝ Apple, baked [Apples]
21/2 lbs. loaf or brown sugar ↝ Sugars, brown [Sweets]
3 lbs. currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
3 lbs. raisins ↝ Raisins [Dried fruits]
1/2 oz. mace ↝ Spices, mace, ground [Spices and Herbs]
1/2 oz. cinnamon ↝ Sugar, cinnamon [Sugars and honey]
1/4 oz. nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
2 cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
the juice of 6 lemons ↝ Lemon, raw [Citrus fruits]
the grated rind of 3 lemons ↝ Lemon, raw [Citrus fruits]
6 ozs. chopped candied orange and lemon peel
a little citron peel ↝ Orange peel, raw [Fruits and Fruit Juices]
1/2 pt. of good brandy ↝ Brandy [Liquor and cocktails]
1/2 pt. raisin wine

Instructions (4)

Chop the suet and apples very small.
Wash, pick, and stone the raisins and currants.
Pound the mace, cinnamon, nutmeg, and cloves together in a mortar to a fine powder.
Stir all the ingredients well together.

Original Text

Mincemeat. No. 2. (Barbara, Lady Clark.)
2 lbs. good beef suet; 2½ lbs. good baking apples; 2½ lbs. loaf or brown sugar; 3 lbs. currants; 3 lbs. raisins; the suet and apples to be chopped very small, and the raisins and currants to be well washed, picked, and stoned; ½ oz. mace; ½ oz. cinnamon; ¼ oz. nutmeg; 2 cloves—the spices should all be pounded together in a mortar to a fine powder; the juice of 6 and the grated rind of 3 lemons; 6 ozs. chopped candied orange and lemon peel, and a little citron peel; ½ pt. of good brandy; ½ pt. raisin wine. Stir this all well together.

Notes

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