Mincemeat ( U.k.) Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
125g suet shredded ( or melted margarine) 125g Apple grated
500g Mixed dried fruit 125g demerara sugar 125g Mixed peel
125g almonds blanched and well dried 1 Rind & juice lemon
1tsp Mixed spice 0.5tsp cinnamon 0.5tsp grated nutmeg 4tbs Brandy
or whisky or Rum Mix all the ingredients thoroughly pot in dry jars
and seal. Keep in a cold dry place. This mincemeat also improves with
age.
Title: MINCEMEAT (REAL MEAT)
Categories: Cyberealm, Desserts, Meats
Yield: 20 Pints
1 lb Beef [for stewing]
2 c Water [boiling]
1 ts Salt
4 c Apples [chopped]
1/2 pk Raisins [seeded]
1 pk Raisins [unseeded]
1 c Orange peel [grated]
1 c Citron
1/2 lb Suet [chopped]
1 c Molasses
1 c Sugar
2 c Coffee [prepared strong]
1 c Cider (or fruit juice)
1 ts Cinnamon
1 ts Nutmeg
1/2 ts Cloves [ground]
1/2 ts Allspice
1) Simmer beef in water and salt `til very tender, drain &
reserve stock and chopped meat. 2) Combine in a large kettle the
meat, the remaining ingredients, and 1 cup of the beef stock,
stirring over low heat `til thoroughly mixed. 3) Continue cooking
over low heat for about 2 hours or most of the liquid is absorbed,
stirring occasionally during cooking and more often as mixture
thickens.
Source: Ms. Cindy Hazelton Clayton NY from an original Fannie Farmer
Cookbook that was published in 1896 retyped by Fred Goslin in
Watertown NY on Cyberealm Bbs home of KOOKNET @ (315) 786-1120
Source from luhu.jp
500g Mixed dried fruit 125g demerara sugar 125g Mixed peel
125g almonds blanched and well dried 1 Rind & juice lemon
1tsp Mixed spice 0.5tsp cinnamon 0.5tsp grated nutmeg 4tbs Brandy
or whisky or Rum Mix all the ingredients thoroughly pot in dry jars
and seal. Keep in a cold dry place. This mincemeat also improves with
age.
Title: MINCEMEAT (REAL MEAT)
Categories: Cyberealm, Desserts, Meats
Yield: 20 Pints
1 lb Beef [for stewing]
2 c Water [boiling]
1 ts Salt
4 c Apples [chopped]
1/2 pk Raisins [seeded]
1 pk Raisins [unseeded]
1 c Orange peel [grated]
1 c Citron
1/2 lb Suet [chopped]
1 c Molasses
1 c Sugar
2 c Coffee [prepared strong]
1 c Cider (or fruit juice)
1 ts Cinnamon
1 ts Nutmeg
1/2 ts Cloves [ground]
1/2 ts Allspice
1) Simmer beef in water and salt `til very tender, drain &
reserve stock and chopped meat. 2) Combine in a large kettle the
meat, the remaining ingredients, and 1 cup of the beef stock,
stirring over low heat `til thoroughly mixed. 3) Continue cooking
over low heat for about 2 hours or most of the liquid is absorbed,
stirring occasionally during cooking and more often as mixture
thickens.
Source: Ms. Cindy Hazelton Clayton NY from an original Fannie Farmer
Cookbook that was published in 1896 retyped by Fred Goslin in
Watertown NY on Cyberealm Bbs home of KOOKNET @ (315) 786-1120
Source from luhu.jp