Mincemeat

Ingredients

• one pound of an unsalted ox-tongue
• two pounds of fine stoned raisins
• two of beef kidney-suet
• two pounds and a half of currants
• two of good apples
• two and a half of fine Lisbon sugar
• from half to a whole pound of candied peel
• the grated rinds of two large lemons
• two small nutmegs
• half an ounce of salt
• a large teaspoonful of pounded mace
• rather more of ginger in powder
• half a pint of brandy
• as much good sherry or Madeira

Method

1. 1

   Mince the ingredients separately and mix well before adding brandy and wine.

2. 2

   Store in jars and let sit for a few days before using.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 331. The excerpt below is the record exactly as published.

MINCEMEAT. ( Author's Receipt.) To one pound of an unsalted ox-tongue, boiled tender and cut free from the rind, add two pounds of fine stoned raisins, two of beef kidney-suet, two pounds and a half of currants well cleaned and dried, two of good apples, twro and a half of fine Lisbon sugar, from half to a whole pound of candied peel according to the taste, the CHAP. XVIII.] PASTRY. 8G0 grated rinds of two large lemons, and two more boiled quite tender, and chopped up entirely, with the exception of the pips, two small nutmegs, half an ounce of salt, a large teaspoonful of pounded mace, rather more of ginger in powder, half a pint of brandy, and as much good sherry or Madeira

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