Grandmother's Mince Meat

Ingredients

• a nice piece of sirloin beef or tongue
• two cups of meat chopped fine
• two cups of raisins seeded
• one and one-half cups of picked currants
• three cups of brown sugar
• one scant cup of best New Orleans molasses
• five cups of tart chopped apples
• one scant tablespoonful of salt
• one tablespoonful of cinnamon
• one teaspoonful of powdered cloves
• grated rind of two lemons
• juice of three lemons
• one ounce of citron
• one-half pint of brandy
• one tablespoonful of rum
• one-half cup of cider or sherry
• a pinch of cayenne
• two cups or enough meat stock to make moist

Method

1. 1

   Boil the meat until tender, chop finely.

2. 2

   Mix with raisins, currants, sugar, molasses, apples, salt, spices, lemon rind and juice, citron, brandy, rum, and stock.

3. 3

   Boil for ten minutes, then pack in a crock.

4. 4

   When ready to use, line a pie plate with puff paste, fill with mince meat, top with butter, cover, and bake until done.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 102. The excerpt below is the record exactly as published.

EANDMOT-HER'S MINCE MEAT. Boil a nice piece of sirloin beef or tongue. (Wver the meat with hot water and simmer until tender. Let it become cold in the water in which it is boiled. Chop it fine, and if you use tongue peel off the skin. To two cups of meat chopped fine add two cups of raisins seeded, one and one-half cups of picked currants mashed and dried, three cups of brown sugar, one scant cup of best New Orleans molasses, five cups of tart chopped apples, one scant tablespoonful of salt, one tablespoonful of cinnamon, one teaspoonful of powdered cloves, nutmeg and mace to taste, grated rind of two lemons and juice of three lemons, one ounce of citron, one-half pint of brandy, one tablespoonful of rum, one- half cup of cider or sherry, a pinch of cayenne, two cups or enough meat stock to make moist

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