Christmas Mince-Meat

Ingredients

• three pounds of lean beef
• one pound of tongue
• three pounds of fresh beef-suet
• four pounds of chopped tart apples
• four pounds of raisins
• two pounds of currants
• one pound of citron
• a quarter of a pound of candied orange peel
• a quarter of a pound of candied lemon peel
• one pound of sweet almonds
• two ounces of bitter almonds
• the grated yellow rind and juice of four lemons
• the grated yellow rind and juice of four oranges
• four pounds of coffee-sugar
• two level tablespoonfuls of salt
• one level teaspoonful of pepper
• one level teaspoonful of ground cloves
• one level teaspoonful of allspice
• one level teaspoonful of cinnamon
• one level teaspoonful of mace
• two medium-sized nutmegs
• one quart of Madeira wine
• half a pint of good brandy
• sufficient sweet cider

Method

1. 1

   Boil tongue and beef, then chop finely.

2. 2

   Mix with suet, apples, raisins, currants, citron, candied peels, almonds, lemon and orange juice and rind, sugar, salt, spices, wine, brandy, and cider.

3. 3

   Let it stand for at least one day before using.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 253. The excerpt below is the record exactly as published.

CHRISTMAS MINCE-MEAT. The following recipe for mince-meat has been printed by the author several times ; but she ventures to repeat it, be- cause it has always given satisfaction. In common with the recipe for Christmas plum-pudding, she has taught it for years, and sees no reason for changing it. Use equal parts of boiled beef and tongue. If the tongue is hard and dry, soak it over night in plenty of cold water ; in the morning put it over the fire in a large pot nearly full of cold water, and let the water gradually reach the boiling- point ; when the water begins to boil, pour it ofiT, and replace it with fresh cold water; again heat the water, with the tongue in it, to the boiling-point, and boil it steadily and slowly for one hour. At the end of an hour put in with the' tongue three pounds of lean beef cut from the neck or round, add a tablespoonful of salt to the pot-liquor, and continue the boiUng by a very gentle heat for three hours longer ; then uncover the pot, set it off the fire, take out the tongue and skin it, and then return it to the pot, and let both tongue and beef cool in the pot-hquor. When the tongue and beef are 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 two pounds; chop this fine, and put it with the SECOND-COURSE SWEETS. 477 beef. Remove all membrane from three pounds 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 named ingredients : Four pounds of chopped tart apples, weighed after they are pared and cored ; four pounds of raisins stoned and chopped, not too fine ; two pounds of currants, picked over, well washed, and then rubbed dry in a clean towel, and sifted to free them from stems ; one pound of citron cut in small, thin slices ; a quarter of a pound each of can- died orange and lemon peel, sliced thin ; one pound of sweet almonds, and two ounces of bitter almonds, weighed after the shells are removed ; blanch the almonds by pouring boiling water over them after they are shelled, and then rubbing the skin off with a clean towel, and chop them, not too fine ; add the grated yellow rind and juice of four lem- ons and four oranges. Sweeten the mince-meat with four pounds of coffee-sugar ; season it with two level tablespoon- fuls of salt, one level teaspoonful each of pepper, ground cloves, allspice, cinnamon, and mace, and two medium-sized nutmegs grated. Next add to the mince-meat one quart of Madeira wine, half a pint of good brandy, and sufficient sweet cider

Cook this with the app: pantry check, scaling, and the assistant.