Mince-Meat

Ingredients

• five pounds of fresh tongue
• one pound of suet
• one pound of raisins
• one pound of currants
• half a pound of citron
• one pound of chopped apples
• one pound of sugar
• a little cinnamon
• a little cloves
• a little allspice
• a pint of brandy

Method

1. 1

   Boil the tongue in salt-water until tender, chop fine, and mix with suet, raisins, currants, citron, apples, sugar, and spices.

2. 2

   Pack tightly in an earthen jar and add brandy.

3. 3

   For pies, add cider and lemon juice.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 112. The excerpt below is the record exactly as published.

MINCE-MEAT FOR PIES. Take six pounds of beef boiled until well done and then minced, three pounds of suet chopped fine, six pounds of white sugar, one peck of apples chopped, three pounds of seeded raisins, one pound of currants, half a pound of sliced citron, two nutmegs grated, half a tea-cupful of ground cin- namon, three table-spoonfuls each of mace and cloves, and two gallons of sweet cider. Add one table-spoonful of salt to the beef-liquor, and pour over the mixture. This quan- tity will make five gallons. Mrs. C. E. Tabb. MINCE-MEAT. Boil five pounds of fresh tongue in salt-water until tender ; weigh it, and chop it fine; and to every pound of tongue add one pound of suet, one pound of raisins, one pound of currants, half a pound of citron, one pound of chopped ap- ples, one pound of sugar, and then a little cinnamon, cloves, and allspice. After being packed down tightly in an earthen jar, a pint of brandy

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