Mincemeat

Ingredients

• 31b. of lean beef
• 1 table-spoonful of salt
• 41b. of chopped apples
• 4lb. of raisins
• 21b. of currants
• lib. of citron
• Jib. of candied lemon-peel
• Jib. of candied orange-peels
• lib. of sweet almonds
• 2oz. of bitter almonds
• the grated yellow rinds and juice of four lemons
• and four oranges
• 41b. of moist sugar
• 2 table-spoonfuls of salt
• 1 teaspoonful of pepper
• 1 teaspoonful of ground cloves
• 1 teaspoonful of allspice
• 1 teaspoonful of cinnamon
• 1 teaspoonful of mace
• two medium-sized grated nutmegs
• lqt. of Madeira wine
• J pint of brandy
• sufficient sweet cider

Method

1. 1

   Boil the tongue for one hour, then add beef and salt, boiling for three more hours.

2. 2

   Cool and chop the beef and tongue, mixing with suet, apples, raisins, currants, citron, candied peels, almonds, lemon and orange rinds and juice.

3. 3

   Sweeten with sugar and season with salt and spices.

4. 4

   Add wine, brandy, and cider, mixing thoroughly.

5. 5

   Let it stand for at least one day before using.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 538. The excerpt below is the record exactly as published.

31b. of lean beef cut from the neck or round, add 1 table-spoonful of salt to the liquor, and continue the boiling by a very gentle heat for three hours longer ; then uncover the pot, set it off the fire, take out the tongue, skin it and then return it to the pan, and let both tongue and beef cool in the liquor. When cold free the beef from all skin and gristle, and chop it fine. Cut off from the tongue the fleshy parts about the roots, rejecting the gristle, and add to them enough of the trimmings from the tongue to make 21b. ; chop this fine, and put it with the beef. Remove the membrane from 31b. of fresh beef -suet, chop it fine, and add it to the chopped beef and tongue. Next add to the meat and suet the following ingredients : 41b. of chopped apples, weighed after they are pared and cored ; 4lb. of raisins stoned and chopped, but not too fine ; 21b. of currants, picked over, well washed, and then nibbed dry in a clean towel, and sifted to free them from stalks ; lib. of citron cut into small thin slices ; Jib. each of candied lemon- and orange-peels, sliced thin ; lib. of sweet and 2oz. of bitter almonds, weighed after the shells are removed — blanch the almonds by pouring over boiling water after they are shelled, then rubbing the skin off with a clean towel, and chop them, not too fine — and the grated yellow rinds and juice of four lemons and four oranges. Sweeten the Mincemeat with 41b. of moist sugar, season with 2 table-spoonfuls of salt, 1 teaspoonful each of pepper, ground cloves, allspice, cinnamon, and mace, and two medium-sized grated nutmegs. Next add to the Mincemeat lqt. of Madeira wine, J pint of brandy, and sufficient sweet cider to moisten it. Mix the Mincemeat thoroughly, taste it, and add, if required, more sugar, salt, and spice, remember- ing that in Mincemeat no one flavour should predominate, and that it should have a rich, even taste. Mix thoroughly, and let it stand for at least one day before using it. Mincemeat carefully made in this way will keep all the winter, if covered and placed where it is cool. (16) Use 21b. of lean beef from the neck or shoulder ; boil it gently until tender in enough boiling water to cover it, and when quite tender cool and chop it. Prepare the following ingredients, and add them to the meat : lib. each of suet, raisins, and currants, Jib. of citron, 4lb. of apples, 21b. of raw sugar, two grated nutmegs, 2 table-spoon- fuls of salt, 1 teaspoonful each of pepper, ground cloves, allspice, cinnamon, and mace, 1 table -spoonful of essence of lemon, \ pint each of wine and molasses, lqt. of sweet cider, and 1 gill of brandy. Moisten the Mincemeat with some of the liquor in which the beef was boiled, adding to it the fat which forms on the top of the liquor when cold. Mincemeat — continued. Make the seasoning of the Mincemeat palatable, and keep it for a day or two before using. Mincemeat for Banbury Cakes.— Thoroughly wash and dry Jib. of currants, and mix with them 2oz. of finely-chopped beef-suet, Jib. of finely-shred mixed candied peel, 3oz. of crushed ratafias, 1 teaspoonful of grat

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