Mince Meat without Meat. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
mince meat base
Instructions (5)
  1. Mix all well together.
  2. Let it stand two days, stirring it from the bottom twice or thrice a day.
  3. Add three whole dried preserved oranges and an equal weight of dried citron.
  4. Mix in the suet a day or two before you use it.
  5. Add lemon-juice to your taste, and that only to the quantity you mean to bake at once.
Original Text
Mince Meat without Meat. No. 1. Twelve pounds of currants, very well washed, dried, and picked, six pounds of raisins stoned and chopped very small, a quarter of a pound of cloves, three ounces of mace, and two of nutmegs, pounded very fine, the rind of three large fresh lemons pared very thin and chopped fine, six pounds of powder sugar, a quart of sack, a quart of brandy, one hundred golden rennets, pared, cored, and chopped small: mix all well together, and let it stand two days, stirring it from the bottom twice or thrice a day. Add three whole dried preserved oranges and an equal weight of dried citron. Mix in the suet a day or two before you use it. Add lemon-juice to your taste, and that only to the quantity you mean to bake at once. Without suet these ingredients will keep for six months.
Notes
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