Mince-Heat

Ingredients

• Take five or six pounds scraggy beef
• three pounds of nice beef suet
• four pounds raisins
• four pounds currants
• a pound of citron
• four quarts good cooking tart apples
• two ounces cinnamon
• one of cloves
• one of ginger
• four nutmegs
• one tablespoon salt
• one teaspoon pepper
• two pounds sugar
• one quart boiled cider
• one quart currant or grape-juice
• one quart nice molasses or syrup
• a good lamp of batter

Method

1. 1

   Take five or six pounds scraggy beef — a neck piece will do — and pat to boil in water enough to cover it; take off the scum that rises when it reaches the boiling point, add hot water from time to time until it is tender, then remove the lid from the pot, salt, let boil till almost dry, turning the meat over occasionally in the liquor.

2. 2

   Take from the fire, and let stand over night to get thoroughly cold; pick bones, gristle, or stringy bits from the meat, chop very fine, mincing at the same time three pounds of nice beef suet; seed and chop four pounds raisins, wash and dry four pounds currants, slice thin a pound of citron, chop fine four quarts good cooking tart apples; put into a large pan together, add two ounces cinnamon, one of cloves, one of ginger, four nutmegs, the juice and grated rind of two lemons, one tablespoon salt, one teaspoon pepper, and two pounds sugar.

3. 3

   Put in a porcelain kettle one quart boiled cider, or, better still, one quart currant or grape-juice (canned when grapes are turning from green to purple), one quart nice molasses or syrup, also a good lump of batter; let it come to boiling point, and pour over the ingredients in the pan after having first mixed them well, then mix again thoroughly.

4. 4

   Pack in jars and put in a cool place, and, when cold, pour molasses over the top an eighth of an inch in thickness, and cover tightly.

5. 5

   This will keep two months.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 74. The excerpt below is the record exactly as published.

MINCE-HEAT. Take five or six pounds scraggy beef — a neck piece will do — and pat to boil in water enough to cover it; take off the scum that rises when it roaches the boiling point, add hot water from time to time until it is tender, then re- move the lid from the pot, salt, let boil till almost dry, turning the meat over occasionally in the liquor, take from the fire, and let Stand over night to get thoroughly cold; pick bones, gristle, or stringy bits from the meat, chop very fine,. mincing at the same time three pounds of nice beef suet; seed and cat four pounds raisins, wash and dry four pounds currants, slice thin a pound of citron, chop fine four quarts good cooking tart apples; put into a large pan together, add two ounces cinnamon, one of cloves, one of ginger, four nutmegs, the juice and grated rind of two lemons, one tablespoon salt, one teaspoon pepper, and two pounds sugar. Put in a porcelain kettle one quart boiled cider, or, better still, one quart currant or grape-juice (canned when grapes 17* .Mother's Cook Book. are turning from green to purple), one quart nice molasses or syrup, also a good lamp of batter

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