Mince Meat

Ingredients

• eight pounds green tomatoes
• six pounds sugar
• one ounce each of cloves
• one ounce each of cinnamon
• one ounce each of allspice

Method

1. 1

   Simmer tomatoes with sugar and spices until clear, then store in a covered jar.

2. 2

   For pies, mix with meat and season as regular mince pies.

Nutrition per serving

Estimated from matched ingredients across 17 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 122. The excerpt below is the record exactly as published.

eight pounds green tomatoes, add six pounds sugar, one ounce each of cloves, cinnamon and allspice, simmer slowly till ‘tomatoes are cledr, then put away in a covered jar. For pies in winter, take in the proportion of two-thirds tomatoes and one-third meat, and season with butter, boiled cider, sugar if needed, etc., as regular mince pies would be seasoned. | PO Fay cy PASTY: Mrince-Mzart. Take five or six pounds scraggy beef—a neck piece will do—and put 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, 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 cut four pounds raisins, wash ‘and dry four pounds currants, slice thin a pound of citron, chop fine four quarts good-cooking tart ap- ples; put into a large pan together, add two ounces cinnamon, one of cloves, one of ginger, four nutmegs, the juice and grated rinds of two lemons, one table-spoon salt, one tea-spoon 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 are turning from green to purple), one quart nice molasses or syrup, and, if you have any syrup left from sweet pickles, add some of that, also a good lump of butter; let it come to boiling point, and pour over the ingredients i in the pan after having first mixed them well, then mix again thoroughly. 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. This will keep two months. For baking, take some out of a jar, if not moist enough add a little 3 hot water, and strew a few whole raisins over each pie. Instead of boiled beef, a beef’s-heart or roast meat may be used ; and a good: proportion for a few pies is one-third chopped meat and two-thirds apples, with a little suet, raisins, spices, butter, and salt. The above is a good formula to use, but, of course, may be varied to suit different tastes or the material at hand. If too rich, add more chopped apples; in lieu of cider, vinegar and water in equal - : proporfions may be used; good preserves, marmalades, spiced pickles, currant or Brape jelly, canned fruit, dried cherries, etc., may take the place of ‘raisins, currants and citrons. Wine or brandy is considered by many a great improvement, but if “if causeth thy brother to offend” do not use it. Lemon and vanilla extracts are often used, also preserved lemon or orange peel. The 290° "PASTRY. Ceara Aeon mince-meat

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