| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Infood02 |
1 |
servings |
INGREDIENTS
| 3 |
oz |
Rump steak or brisket; (optional) |
| 1 |
qt |
Water |
| 1 1/2 |
c |
Ground suet; (ground beef fat) |
| 1 1/2 |
c |
Raisins |
| 1 1/2 |
c |
Currants |
| 1 1/2 |
c |
Candied mixed peel |
| 1 1/2 |
c |
Granny Smiths; peeled, cored and |
|
|
; chopped |
| 1 1/2 |
c |
Sugar |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground all spice |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Ground salt |
| 1/4 |
ts |
Ground pepper |
| 1/2 |
c |
Brandy |
|
|
Juice and Chopped zest of one lemon |
INSTRUCTIONS
Put the beef into a small saucepan and cover with water and bring to a boil
until cooked well done. When cooked, pour off the juice, then grind or chop
the beef finely. Mix all the ingredients together in a bowl, cover and let
stand for several hours. Pack the mincemeat mixture into sterilized jars,
seal tightly and refrigerate. Should keep up to six weeks.
To make pie: place mixture into home made or store-bought pie crust and
bake at 350 degrees until crust is golden brown and flaky.
Yield: 8 servings
Converted by MC_Buster.
Per serving: 2702 Calories (kcal); 2g Total Fat; (0% calories from fat);
16g Protein; 633g Carbohydrate; 0mg Cholesterol; 78mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 22 Fruit; 0 Fat; 20
Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INE279B
Converted by MM_Buster v2.0n.
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