Mince Meat

Ingredients

• 1 lb. each of Suet
• Sultana Raisins
• Currants
• Apples
• Sugar
• 1 Nutmeg (grated)
• the peel and juice of 2 Lemons
• 1/2 lb. of Candied Peel
• 1/2 lb. of ground Almonds
• 1 gill of Sherry
• 1 gill of Brandy

Method

1. 1

   Pass the suet, raisins, currants, candied peel, and the apples (peeled and cored) through the Mincing Machine; grate the nutmeg and the lemon peel.

2. 2

   Mix all the ingredients well and tie down in jars for use as required.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 57. The excerpt below is the record exactly as published.

Sugar, i pint Water, a little Butter. Method. — Grease a small old saucepan with a little butter, put in the sugar, sprinkle with a few drops of water, and let it take a deep brown colour. Then remove from fire, add the water, and let the burnt sugar dissolve in it. Strain and bottle for use to color gravies and soup. Champagne Clip. Ingredients. — i quart bottle of Champagne, 2 bottles Soda Water, 2 ozs. Castor Sugar, 1 wine-glass of Liqueur. Method. — Mix all these ingredients together in a bowl, and stand on ice for 1 hour. Serve in glass jugs when required. Claret Cup. Ingredients. — 1 bottle of Claret, 3 bottles of Soda Water, y2 lb. Loaf Sugar, 1 wine glass Curagoa, some thinly sliced Lemon Peel and Cucumber, a little grated Nutmeg, a sprig of Borage. Serve this in a punch bowl. 170 SUNDRIES. Coffee. Ingredients. — Allow i oz. of freshly roasted Coffee to each person and X pint of boiling Water. Method. — Put the coffee into a pot, pour the boiling water over and let it just come to the boil twice. Let it stand and settle and then pour it out. Coffee, 3ce£>. Ingredients. — i pint Coffee, X pint Milk, X pint Cream, whipped, X lb- Sugar. Method. — Mix all these ingredients together and freeze until the mixture is quite creamy. Cbutneg. Ingredients.— i X lbs. Loaf Sugar, X lb. Salt, t ]/z ozs. Garlic, X lb. Onions chopped finely, X lb- Ginger, 2 ozs. dried Chillies, X lb. Mustard Seed, % lb. Raisins stoned and chopped, 3 pints Vinegar, 2 cloz. Apples. Method. — Soak the ginger two or three days in part of the vinegar, then boil the apples tender in the remainder. Pound the rest of the ingredients in a mortar (except the mustard seed) ; mix well with a wooden spoon. Put it into jars and tie it down. The chutney will keep for a year or two. SUNDRIES. 171 Cbutnep, 5itbian. Ingredients. — 1 oz. Cayenne, 2 ozs. Garlic, X lb. Powdered Ginger ; Salt, Tamarind Pulp, Raisins, Golden Syrup, and Vinegar, y2 lb. or y pt. of each. Method. — Chop the garlic and raisins finely, then mix all well together, and keep in jars or bottles closely covered. Dripping, to Clarify, Method. — Put the dripping into a saucepan with half a pint of water, let it boil, then pour it into a basin. When cold remove the fat and throw away the water underneath. forcemeat JBalls. Ingredients.— 2 ozs. Bread Crumbs, 1 dessert spoonful of finely chopped Parsley, 1 teaspoonful of Thyme, Basil and Marjoram (mixed), Pepper and Salt, the grated rind of 1 Lemon, 1 oz. of Beef Suet finely chopped, 2 Eggs. Method. — Mix these ingredients into little balls with one whole egg, then roll in a little flour, egg and bread crumb, and fry in boiling fat a golden brown, and use. Glencar 5am. Ingredients. — i lb. Figs, 6 ozs. Candied Lemon Peel, 4 lbs. Preserving Sugar, 4 lbs. Rhubarb. 172 SUNDRIES. Method. — Cut up the figs very finely, also the candied lemon peel and the rhubarb, leave all mixed together for 24 hours. Then boil until it jellies. /IlMitce flfceat. Ingredients. — 1 lb. each of Suet, Sultana Raisins, Currants, Apples and Sugar, 1 Nutmeg (grated), the peel and juice of 2 Lemons, lb. of Candied Peel and lb. of ground Almonds, 1 gill of Sherry and 1 gill of Brandy

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