Mincemeat (3)
From The encyclopaedia of practical cookery, 1892
Serves 11
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 535. The excerpt below is the record exactly as published.
cleaned currants, Valencia raisins, pippins, boiled pickled ox-tongue, and flesh from calf’s feet, all finely chopped, also Jib. each of chopped beef-suet and can lied peel, Jib. of sugar, 1 teaspoonful of mixed spice, and moisten with 3 tumblerfuls of wine and brandy in equal proportions, and the strained juice of two lemons. (2) Finely chop 12oz. of the lean part of boiled beef, mix in 21b. of shred beef -suet, about lib. of apples, peeled and cored, the grated rind of a lemon, lib. each of moist sugar and cleaned currants, 1 teaspoonful of salt, and mixed spice to flavour; when these are thoroughly incorporated, moisten with 1 wineglassful of port and 2 wineglassfuls of brandy, and pack away in jars. (3) Mix together 21b. each of stoned and chopped raisins, cleaned currants, sultana raisins, apples, and shred beef- suet, also 12oz. of sugar, Jib. of mixed spice, 2oz. each of chopped candied citron- .and lemon-peels, the finely-minced rind of one lemon
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