Mince Meat

Ingredients

• Select 6 pounds of lean beef
• 1 fresh tongue
• 1 pod of red pepper
• 6 1/2 pounds of kidney suet
• 5 pounds of raisins
• 3 pounds of currants
• 6 pounds of green tart apples
• 1 1/2 pounds of citron
• 3 oranges
• 3 lemons
• 9 pounds of light brown sugar
• 2 grated nutmegs
• 1 ounce of cinnamon
• 1/2 an ounce each of allspice
• 1/2 an ounce each of cloves
• 1/2 an ounce each of mace
• 3 quarts of good whisky
• 1 pint of French brandy
• 3 quarts of sweet cider

Method

1. 1

   Cook beef and tongue with red pepper until tender.

2. 2

   Remove bone and gristle, chop finely.

3. 3

   Mix with suet, raisins, currants, apples, citron, oranges, lemons, sugar, spices, whisky, brandy, and cider.

4. 4

   Cover and keep in a cool place.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 126. The excerpt below is the record exactly as published.

Mince Meat. Select 6 pounds of lean beef and 1 fresh tongue. Wash thor- oughly, put in a kettle with 1 pod of red pepper, water enough to cover it. Remove the scum when it reaches the boiling point; add hot water from time to time. Cook until tender, then season with salt ; take the cover from the kettle ; let boil until almost dry ; take out, set aside to cool. They should be cooked the day before you wish to use them. Remove all the bone and gristle before chopping. Chop the tongue and beef very fine, also 6^^ pounds of kidney suet, 5 pounds of raisins, seeded, 3 pounds of currants (they must be washed and dried), 6 pounds of green tart apples chopped, 1% pounds of citron, cut fine, 3 oranges, 3 lemons. Remove the seed and cut very fine, add 9 pounds of light brown sugar, 2 grated nutmegs, 1 ounce of cinnamon, % an ounce each of allspice, cloves and mace. Mix thoroughly, then add 3 quarts of good whisky, 1 pint of French brandy, 3 quarts of sweet cider

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