The encyclopaedia of practical cookery

(13) Stone and finely chop 3lb. of raisins, 1lb. of dates, and 1lb. of French plums ; put them in a basin and mix For details respecting Culinary Processes, Utensils, Sauces, < be., referred to, see wider their special heads. Mincemeat — continued. in 3lb. of well-washed and minced currants, an equal quantity of peeled and minced apples, Jib. of chopped candied lemon- and orange-peels, and the minced pulp of six lemons and three oranges. Add also 31b. of raw sugand 1 table-spoonful each of ground ginger and mixed spice, 1 pint each of brandy, sherry, and Marsala, 1 table-spoonful of curacoa, and the grated peels of three lemons and two oranges. Stir these ingredients until thoroughly well mixed, then pack the Mincemeat closely into jars, cover with rounds of paper dipped in brandy, and tie down securely with stout paper. Keep the Mincemeat in a coni dry store -cupboard. The pulp of the oranges and lemons should have all the white skin and pips removed before it is chopped. (14) Take lib. each of currants, chopped apples, moist sugar, and well-chopped suet, Jib. of raisins, stoned and chopped small, the juice of four oranges and two lemons, and the rind of one lemon shredded fine, nutmeg and mace to taste, and 1 wineglassful of brandy. Mix all together, put it in a pan or jar, and keep closely covered until wanted. (15) Use equal parts of boiled beef and tongue. If the tongue is hard and dry, soak it overnight in plenty of cold water ; in the morning put it over the fire in a large saucepan nearly full of cold water, and let the water gradually reach the boiling-point. When the water begins to boil, pour it off, and replace it with fresh cold water ; again heat the water with the tongue in it to the boilingpoint, and boil steadily and slowly for one hour. At the end of an hour put in with the tongue 31b. of lean beef cut from the neck or round, add 1 table-spoonful of salt to the liquor, and continue the boiling by a very gentle heat for three hours longer ; then uncover the pot, set it off the fire, take out the tongue, skin it and then return it to the pan, and let both tongue and beef cool in the liquor. When cold free the beef from all skin and gristle, and chop it fine. Cut off from the tongue the fleshy parts about the roots, rejecting the gristle, and add to them enough of the trimmings from the tongue to make 21b. ; chop this fine, and put it with the beef. Remove the membrane from 31b. of fresh beef -suet, chop it fine, and add it to the chopped beef and tongue. Next add to the meat and suet the following ingredients : 41b. of chopped apples, weighed after they are pared and cored ; 4lb. of raisins stoned and chopped, but not too fine ; 21b. of currants, picked over, well washed, and then nibbed dry in a clean towel, and sifted to free them from stalks ; lib. of citron cut into small thin slices ; Jib. each of candied lemon- and orange-peels, sliced thin ; lib. of sweet and 2oz. of bitter almonds, weighed after the shells are removed — blanch the almonds by pouring over boiling water after they are shelled, then rubbing the skin off with a clean towel, and chop them, not too fine — and the grated yellow rinds and juice of four lemons and four oranges. Sweeten the Mincemeat with 41b.