| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
lb |
Scraggy beef (neck meat) |
| 3 |
lb |
Suet |
| 4 |
lb |
Raisins |
| 1 |
lb |
Citron, chopped |
| 2 |
lb |
Candied fruit peel (grapefruit, orange, lemon, pineapple pieces), chopped |
| 12 |
lb |
Tart apples (such as Jonathan), peeled, cored, and chopped |
| 4 1/2 |
oz |
Ground cinnamon |
| 1 |
oz |
Ground ginger |
| 1 |
oz |
Ground cloves |
| 4 |
oz |
Freshly grated nutmeg |
| 2 |
|
Lemons, juice and grated rind of |
| 4 |
tb |
Salt |
| 1 |
ts |
Pepper |
| 2 |
lb |
Granulated sugar |
| 1 |
qt |
Molasses |
| 1 |
qt |
Apple cider |
INSTRUCTIONS
makes 16 to 20 quarts
1. Put the beef in a pot, cover with water, and simmer for 1 1/2 to 2
hours, until tender. Reserve the liquid. Let the meat cool and remove any
gristle. Chop the meat in a food processor or meat grinder until finely
ground.
2. Cut the suet up into golf-ball-size pieces. Chill well. Chop fine by
pulsing in batches in a food processor or by using a meat grinder.
3. Mix the beef and suet in a large bowl (or washtub) with all the
remaining ingredients except the molasses and cider. Warm the liquid the
beef was cooked in, and stir in the molasses and cider. Add to the
mincemeat and mix well. Adjust the spices to taste. Let cool.
4. Pack into plastic 1-quart containers and freeze. (Or, as was done before
there were freezers, pack into 1-quart canning jars, pour a thin layer of
molasses on top, and set in a cool place.) Mincemeat needs to age for about
a month before use, so take the container out of the freezer a month ahead
of time, pour a thin layer of molasses on top, put the cover back on, and
refrigerate for a month.
Recipes are from _Martha Stewart's Pies & Tarts_.
Posted to EAT-L Digest 13 Dec 96
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date: Sat, 14 Dec 1996 12:08:43 EST
A Message from our Provider:
“Man is surrounded by the wonders of God.”