Mince Meat

Ingredients

• Two pounds of lean beef
• One pound of beef suet
• Five pounds of apples
• Two pounds of layer raisins
• Two pounds of Sultana raisins
• One-half pound of candied lemon peel
• Two pounds of currants
• Three-quarters pound of citron
• Two and a-half pounds of sugar
• Two table-spoonfuls of salt
• One-half ounce of cinnamon
• One-quarter ounce of mace
• One-quarter ounce of cloves
• One-quarter ounce of allspice
• Two nutmegs, grated
• Two oranges, juice and rind
• Two lemons, juice and rind
• One pint of sherry
• One pint of brandy
• One quart of cider

Method

1. 1

   Free the beef of fat and skin, cover with boiling water, and simmer until tender.

2. 2

   Let cool in the water, chop fine.

3. 3

   Shred suet and chop fine; pare, core, and chop apples coarsely.

4. 4

   Wash and stone raisins, wash currants, and grate rind from oranges and lemons.

5. 5

   Mix dry ingredients with meat and suet, add juice and gratings.

6. 6

   Pack in a stone jar, pour over brandy, wine, and cider, cover, and store in a cool place.

7. 7

   Bake the pies for an hour.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 179. The excerpt below is the record exactly as published.

MINCE MEAT. Two pounds of lean beef. One pound of beef suet. P'ive pounds of apples. Two pounds of layer raisins. Two pounds of Sultana raisins. One-half pound of candied lemon peel. Two pounds of currants. Three-quarters pound of citron. Two and a-half pounds of sugar. Two table-spoonfuls of salt. One-half ounce of cinnamon. One-quarter ounce of mace. One-quarter ounce of cloves. One-quarter ounce of allspice. Two nutmegs, grated. Two oranges, juice and rind. Two lemons, juice and rind. One pint of sherry. One pint of brandy. One quart of cider

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