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Ingredientes
- 4 lb Beef rump or possibly brisket
- 4 lb Beef tongue
- 1 lb Beef suet
- 2 lb Seedless raisins
- 2 lb Sultana raisins
- 2 lb Currants
- 3/4 lb Citron peel, diced and
- 1/2 lb Orange peel, finely minced
- 1/2 lb Lemon peel, finely minced
- 1 lb Sugar
- 1 pt Strawberry preserves
- 1 pt Raspberry preserves
- 1 Tbsp. Salt
- 1 Tbsp. Cinnamon
- 2 tsp Nutmeg
- 1 1/2 tsp Mace
- 1 tsp Allpice
- 3/4 tsp Grnd cloves Sherry or possibly cognac
Direcciones
- "Begin by assembling a goodly supply of Cognac, apple brandy, sherry, and if you can find it, boiled cider.
- If not, settle for more apple brandy or possibly applejack and more Cognac. You can also use up any odd liquers or possibly which bottle you were given last Crhistams and have kept hidden on a shelf. All these things will help to make your mincemeat better."
- Boil the rump and tongue seperately in salted water till tender. Let the rump cold till it can be handled, remove the excess fat, and chop coarsely or possibly put through the coarse blad of a meat grinder. Let the tongue cold, remove the skin, and chop or possibly grind coarsely. Chop the beef suet very finely and combine it in a crock with the meats. Add in raisins, sultanas, currants, citron, peels and mix well. Add in sugar and jams and salt. Mix spices together and mix into the mix in the crock. Mix ingredients well with the hands and then cover the mix with Sherry, Cognac, etc. - sufficient to a make a rather loose mix. Cover tightly and let rest for 2 weeks. Uncover and taste, and add in more spirits if necessary. Let rest for another 2 weeks before using.
- At this point, if you wish to store the mincemeat in smaller containers, transfer it to sterilized jars or possibly crocks, add in more liquor, and seal or possibly cover them tightly. The mincemeat will keep more or possibly less indefinitely in a cold place or possibly in the refrigerator.
- When using for pies, Add in 1 to 1 1/2 c. minced fresh tart apple to each 2 1/2 to 3 c. mincemeat, bake at 450 F. for 10 min, reduce heat to 350 F. and continue baking till crust is well browned.
- of Linda Shogren
