| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cyberealm, Desserts, Meats | 20 | Pints | |
INGREDIENTS
| 4 | lb | Beef [lean & chopped] |
| 2 | lb | Suet [chopped] |
| 3 | lb | Brown sugar |
| 2 | c | Molasses |
| 2 | qt | Cider |
| 3 | lb | Currents |
| 4 | lb | Raisins [seeded] |
| 1/2 | lb | Citron [chopped] |
| 2 | qt | Apples [sliced & peeled} |
| 1 | qt | Brandy |
| 1 | tb | Cinnamon |
| 1 | tb | Mace |
| 1 | tb | Clove [powdered] |
| 1 | ts | Nutmeg |
| 1 | ts | Allspice |
| 2 | ts | Salt |
INSTRUCTIONS
1) In a large kettle, combine the beef, suet, brown sugar, molasses, cider, currents, citron and raisins, cooking slowly over low heat `til the sugar and citron melt... 2) Add the prepared apples to the mincemeat and cook until the apples are tender... 3) Add the remaining ingredients and stir `til well mixed. Source: Ms. Cindy Hazelton Clayton NY from an original Fannie Farmer cookbook 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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