Mince-Meat

Ingredients

• 1 pound suet
• 3 cups seeded raisins
• 2 pounds lean beef
• 1 cup currants
• 1 quart chopped apples
• 1/2 cup molasses
• 1/2 cup candied orange peel
• 1/2 cup sugar
• 1/2 cup candied lemon peel
• 1 teaspoon cinnamon
• 1/2 pound citron
• 1/2 teaspoon allspice
• Juice and grated rind of 1 lemon
• 1/2 teaspoon cloves
• Juice and grated rind of 1 orange
• 1 nutmeg, grated
• 21/2 cups sweet cider

Method

1. 1

   Let the meat simmer slowly in a covered kettle until tender; run through a meat chopper and mix with the suet, which has likewise been put through the chopper.

2. 2

   Add the other ingredients in the order named, chopping the citron and orange and lemon peel before mixing.

3. 3

   Put in a stone crock; cover and let stand several days to ripen.

4. 4

   Bake in plain or half puff-paste and use puff-paste for the top crust.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 125. The excerpt below is the record exactly as published.

1 pound suet 3 cups seeded raisins 2 pounds lean beef I cup currants 1 quart chopped apples V2 cup moJasses Vi cup candied orange peel X oup sugar Vi cup candied lemon peel 1 teaspoon cinnamon Vi pound citron 1/2 teaspoon allspice Juice and grated rind of 1 lemon Vz teaspoon cloves Juice and grated rind of 1 orange 1 nutmeg, grated 21/2 cups sweet cider

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