| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Lean beef or venison; boiled and ground |
| 8 |
lb |
Tart; juicy apples, chopped |
| 4 |
lb |
Raisins |
| 2 |
lb |
Currents |
|
|
Candied cherries for color (optional, Mom doesn't use them) |
| 1 |
lb |
Brown sugar |
| 1 |
qt |
Good sorgum molasses |
| 2 |
qt |
Sweet cider |
| 1 |
pt |
Boiled cider |
| 1 |
tb |
Salt |
| 1 |
tb |
Pepper |
| 1 |
tb |
Mace |
| 1 |
tb |
Allspice |
| 4 |
tb |
Cinnamon |
| 2 |
|
Grated nutmegs |
| 1 |
tb |
Cloves |
INSTRUCTIONS
MIX ABOVE WELL; THEN ADD
Boil together for about 5 minutes and can or freeze.
When you get around to using the mincemeat for pies add some more chopped
apples or chopped pears or any other kind of fruit you want. Use an unbaked
pie crust and bake the pie at 350F until the crust is nicely brown. Serve
with ice cream, whipped cream, plain, or with the brandy/whisky of your
choice.
My mom makes mincemeat every year and uses this recipe that came from a
long defunct magazine called The Country Gentleman. Mom has made Mince Meat
every year as far back as I can remember and I'm sure she made it before I
was born. Mom is now 84 and this recipe is definitely tried and true...
In addition to pies, you can also use the mince meat for fillings in
cookies. For the pie, after it has cooled, you can also pour brandy or
bourbon over it if you use a lattice top crust.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by jgoddin@BIX.com on
Aug 27, 1997
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