| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Desserts -, Pies |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef |
| 2 |
lb |
Currants |
| 2 |
lb |
Raisins |
| 1 |
lb |
Citron, shredded |
| 2 |
lb |
Suet beef, chopped fine |
| 1 1/4 |
lb |
Candied lemon peel |
| 4 |
lb |
Apples, peeled cored and |
|
|
diced |
| 2 |
lb |
Sultana raisins |
| 2 |
lb |
Sugar |
| 2 |
|
Whole nutmeg, grated |
| 1/4 |
oz |
Cloves |
| 1/2 |
oz |
Cinnamon |
| 1/4 |
oz |
Mace |
| 1 |
t |
Salt |
| 2 |
|
Whole lemons, juiced rinds |
|
|
grated |
| 2 |
|
Whole oranges, juiced rinds |
INSTRUCTIONS
Simmer the meat gently until tender and when perfectly cold, chop it
fine. Stone the raisins, shred the citron, pare, core and chop the
apples. Chop the suet fine. Mix the dry ingredients, then add the
juice and rinds of oranges and lemons. Pack in a stone jar, cover
close and keep cool. This mincemeat will keep all winter The rule is
an old one and said to have come from the Custis family in the
beginning. According to Virginia tradition, the Widow Custis who
became Mrs. Washington, made famous mince pies. NOTES : From an old
cook book which bears no identifications as to author, title, or date
is this recipe by Mrs. Fitzhugh Lee. Recipe by: The Southern Cookbook
by Marion Brown, 1953 Posted to EAT-L Digest 11 Mar 97 by Sharon
<jouet@MINDSPRING.COM> on Mar 12, 1997
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