Plain Mince-Meat

Ingredients

• two pounds of lean beef
• one pound of suet
• one pound of raisins
• one pound of currants
• a quarter of a pound of citron
• four pounds of apples
• two pounds of sugar
• two nutmegs
• two level tablespoonfuls of salt
• one teaspoonful of pepper
• one teaspoonful of ground cloves
• one teaspoonful of allspice
• one teaspoonful of cinnamon
• one teaspoonful of mace
• one tablespoonful of essence of lemon
• half a pint of wine
• one quart of sweet cider
• one gill of brandy

Method

1. 1

   Boil beef until tender, then chop.

2. 2

   Add suet, raisins, currants, citron, apples, sugar, spices, essence of lemon, wine, cider, and brandy.

3. 3

   Moisten with pot-liquor and fat from the beef.

4. 4

   Let it sit for a day before using.

Nutrition per serving

Estimated from matched ingredients across 17 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 254. The excerpt below is the record exactly as published.

pounds of raisins stoned and chopped, not too fine ; two pounds of currants, picked over, well washed, and then rubbed dry in a clean towel, and sifted to free them from stems ; one pound of citron cut in small, thin slices ; a quarter of a pound each of can- died orange and lemon peel, sliced thin ; one pound of sweet almonds, and two ounces of bitter almonds, weighed after the shells are removed ; blanch the almonds by pouring boiling water over them after they are shelled, and then rubbing the skin off with a clean towel, and chop them, not too fine ; add the grated yellow rind and juice of four lem- ons and four oranges. Sweeten the mince-meat with four pounds of coffee-sugar ; season it with two level tablespoon- fuls of salt, one level teaspoonful each of pepper, ground cloves, allspice, cinnamon, and mace, and two medium-sized nutmegs grated. Next add to the mince-meat one quart of Madeira wine, half a pint of good brandy, and sufficient sweet cider to moisten it. Mix the mince-meat thoroughly, taste it, and add, if required, more sugar, salt, and spice ; remember that in good mince-meat no one flavor should predominate ; it should have a rich, even taste. Mix it thoroughly, and let it stand at least one day before using it. Mince-meat carefully made after this recipe will keep all winter, if covered and placed where it is cool. PLAIN MINCE-MEAT. Use two pounds of lean beef from the neck or shoulder ; boil it gently until it is tender, putting it over the fire in boiling water enough to cover it ; when it is quite tender, cool and chop it. Prepare the following named ingredients, 478 PRACTICAL AMERICAN COOKERY. and add them to the meat : one pound each of suet, raisins, and currants ; a quarter of a pound of citron, four pounds of apples, two pounds of sugar, two nutmegs, two level table- spoonfuls of salt ; one teaspoonful each of pepper, ground cloves, allspice, cinnamon, and mace ; one tablespoonful of essence of lemon ; half a pint each of wine and molasses ; one quart of sweet cider ; one gill of brandy

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