| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Fruits | Cyberealm, Desserts, Meats | 20 | Pints | |
INGREDIENTS
| 1 | lb | Beef [for stewing] |
| 2 | c | Water [boiling] |
| 1 | ts | Salt |
| 4 | c | Apples [chopped] |
| 1/2 | pk | Raisins [seeded] |
| 1 | pk | Raisins [unseeded] |
| 1 | c | Orange peel [grated] |
| 1 | c | Citron |
| 1/2 | lb | Suet [chopped] |
| 1 | c | Molasses |
| 1 | c | Sugar |
| 2 | c | Coffee [prepared strong] |
| 1 | c | Cider (or fruit juice) |
| 1 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 1/2 | ts | Cloves [ground] |
| 1/2 | ts | Allspice |
INSTRUCTIONS
1) Simmer beef in water and salt `til very tender, drain & reserve stock and chopped meat. 2) Combine in a large kettle the meat, the remaining ingredients, and 1 cup of the beef stock, stirring over low heat `til thoroughly mixed. 3) Continue cooking over low heat for about 2 hours or most of the liquid is absorbed, stirring occasionally during cooking and more often as mixture thickens. Source: Ms. Cindy Hazelton Clayton NY from an original Fannie Farmer Cookbook that was published in 1896 retyped by Fred Goslin in Watertown NY on Cyberealm Bbs home of KOOKNET @ (315) 786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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