Mincemeat

Ingredients

• 1 lb. raisins
• 1^ lbs. suet (beef)
• ^ lb. ox tongue
• 1 lb. sugar
• 2 ozs. lemon peel
• 3 ozs. orange peel
• 1 lb. apples
• Rind of 1 lemon
• Juice of 1 lemon
• i pt. brandy
• 4 lb. lean beef
• 1 nutmeg

Method

1. 1

   Prepare all ingredients, mince beef, suet, and tongue.

2. 2

   Slice lemon and orange peel, grate nutmeg, mince apples, and strain lemon juice.

3. 3

   Mix all ingredients well, adding brandy last.

4. 4

   Store in a jar, excluding air, and it will be ready in fourteen days.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 98. The excerpt below is the record exactly as published.

e nutmeg. Serve with slices of lemon. Cook the remainder the same way. Jam two inches square) 2 tablespoonfuls flour 1 teaspoonful of sugar Oil or dripping. 3 eggs Suflicient flour to make a batter 598— MINCE PIES Good puiff paste Mince meat from recipe No. 559. Pastry, Fies and Piidd'mgs. Mode. — Make some good puff paste from recipe No. 516. Boll it out to thickness of half an inch, cover some well greased patty pans, fill them with the mincemeat, cover with paste and cut it off all round the tin, nip the pastes close together. Put the pies in a brisk oven and bake for twenty-five minutes. Brush them over with the white of an egg, well beaten and sprinkle with sugar and put them in the oven for a minute or two longer to dry the egg. Eemove them from the tins and serve on a d'oyley. 599— MINCEMEAT. J lb. raisins 1^ lbs. suet (beef) ^ lb. ox tongue 1 lb. sugar 2 ozs. lemon peel 3 ozs. orange pee] 1 lb. apples Rind of 1 lemon Juice of 1 lemon i pt. brandy 4 lb. lean beef

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