Mince Meat

Ingredients

• half a pound of lean beef
• half a pound of chopped suet
• one pound of chopped tart apples
• half a pound of currants
• half a pound of seeded raisins
• half a pound of citron
• two cupfuls of light-brown sugar
• an even teaspoonful salt
• half a teaspoonful of ground cloves
• half a teaspoonful of allspice
• one teaspoonful cinnamon
• one-fourth teaspoonful grated nutmeg
• one tablespoonful of finely broken dried orange peel
• juice of one lemon
• one pint of boiled cider
• one-half cupful of brandy

Method

1. 1

   To half a pound of lean beef, cooked until well done and chopped fine, add half a pound of chopped suet and one pound of chopped tart apples, prepared separately.

2. 2

   To this put half a pound of currants, cleaned and dried, half a pound of seeded raisins, half a pound of citron, cut in small pieces, two cupfuls of light-brown sugar, an even teaspoonful salt, half a teaspoonful each of ground cloves and allspice, one teaspoonful cinnamon, one-fourth teaspoonful grated nutmeg, one tablespoonful of finely broken dried orange peel, juice of one lemon, one pint of boiled cider.

3. 3

   Boil slowly for an hour, add, if desired, one-half cupful of brandy, and then pack away in a crock in a cool place.

Nutrition per serving

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 33. The excerpt below is the record exactly as published.

MINCE MEAT The mince-meat takes some time to prepare, and is much better if made a week or two before- hand and allowed to stand in a tightly covered jar. Our small cook can help get ready the rai- sins, currants, citron, orange peel, and apples while the beef is boiling, and then will be delighted to do the chopping. To half a pound of lean beef, cooked until well done and chopped fine, add half a pound of chopped suet and one pound of chopped tart apples, prepared separately. To this put half a pound of currants, cleaned and dried, half a pound of seeded raisins, half a pound of citron, cut in small pieces, two cupfuls of light- Ill COOKERY FOR LITTLE GIRLS brown sugar, an even teaspoonful salt, half a tea- spoonful each of ground cloves and allspice, one teaspoonful cinnamon, one-fourth teaspoonful grated nutmeg, one tablespoonful of finely broken dried orange peel, juice of one lemon, one pint of boiled cider. Boil slowly for an hour, add, if de- sired, one-half cupful of brandy

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