| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats |
|
Canning, Preserves, Etc., Fillings &, Fruit |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef neck |
| 1/2 |
lb |
Suet |
| 2 |
lb |
Tart apples, pared, cored |
| 2 1/2 |
c |
Sugar |
| 2 1/2 |
c |
Dried currants |
| 4 1/2 |
c |
Raisins |
| 1/2 |
c |
Mixed candied fruits and peels, chopped |
| 1 1/2 |
ts |
Lemon peel, grated |
| 1/4 |
c |
Lemon juice |
| 1 |
c |
Orange juice |
| 2 1/2 |
c |
Water |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Mace |
INSTRUCTIONS
Iin stew pot, cover beef neck with water and cook until meat is tender
(approximately 3 hours). Drain and cooll. (Beef broth can be saved for some
other recipe.) Put meat, suet and apples through meat grinder. In a large
kettle, blend meat and apple mixture with rest of the ingredients. Cover
and simmer 1 hour. Makes 12 cups of mincemeat.
NOTES : The 2 1/2 cups of water is not the water used in cooking the beef.
This water is put in the mincemeat.
Recipe by: Iris Dunaway
Posted to MC-Recipe Digest V1 #509 by hister@juno.com (Iris E. Dunaway) on
Mar 10, 1997.
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