Mince-meat

Ingredients

• three pounds of beef from the tenderest part of the round
• half a pound of chopped suet
• three quarts of pared and chopped apples
• three cupfuls of stoned raisins
• two cupfuls of dried currants
• a quarter of a pound of citron
• a cupful of molasses
• three of sugar
• one tablespoonful of ground mace
• four of cinnamon
• one of allspice
• half a tablespoonful of cloves
• three grated nutmegs
• two lemons
• three tablespoonfuls of salt
• five cupfuls of cider
• one pint of wine
• a pint of brandy

Method

1. 1

   Free the beef of fat and skin, and chop it very fine.

2. 2

   Chop the apples rather coarse.

3. 3

   Put all the ingredients, except the cider, wine, brandy, and lemons, into a large bowl.

4. 4

   Grate the yellow rind of the lemons, and squeeze the juice of the fruit upon the mixture.

5. 5

   Mix all thoroughly, and then add the cider.

6. 6

   Heat the mince-meat slowly to the boiling-point; then remove from the fire, and add the wine and brandy.

7. 7

   Put into stone jars, and keep until needed.

Nutrition per serving

Estimated from matched ingredients across 19 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 314. The excerpt below is the record exactly as published.

Mince-meat. Take three pounds of beef from the tenderest part ot the round, half a pound of chopped suet, three quarts of pared and chopped apples, three cupfuls of stoned raisins, two cupfuls of dried currants, a quarter of a pound of citron, a cupful of molasses, three of sugar, one table- spoonful of ground mace, four of cinnamon, one of allspice, half a table-spoonful of cloves, three grated nutmegs, two lemons, three table-spoonfuls of salt, five cupfuls of cider, one pint of wine, and a pint of brandy

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