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Rick’s Mincemeat (from American Charcuterie, V Wise)

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CATEGORY CUISINE TAG YIELD
Meats American Desserts, Meats, Relishes 20 Servings

INGREDIENTS

5 lb Beef shank with marrow
1 Beef heart, about 2 1/2 lb
1 1/2 lb Suet, chopped
1 lb Dried currants
1 lb Golden raisins
1/2 lb Citron, chopped
2 lb Candied citrus peel
2 c Dark molasses
1 lb Brown sugar
1 qt Sparkling cider, pref. Frnch
3 lb Tart apples, cored diced
2 Quinces, cored diced
1 T Ground mace
2 T Ground cinnamon
2 T Ground nutmeg
2 T Ground allspice
2 T White pepper
1 Fifth bottle brandy

INSTRUCTIONS

Clean heart (or ask the butcher to do it for you), removing any outer
white membrane and inner dark membrane.  Cut into 1/4 inch dice.  Place
beef shanks on a baking sheet and roast in a 350 degree oven 30
minutes.  When done, remove and cool enough to handle.  Cut meat into
1/4 inch dice, remove marrow, and place both in a large pot. . Add
heart, suet, currants, raisins, citron, candied citrus peel,  molasses,
brown sugar, and cider to the pot.  Set over medium low  heat and bring
to a boil, stirring frequently.  Cook while preparing  apples and
quinces. . Add apples and quinces, along with spices and  brandy, to
the pot. Place pot on a stovetop trivet and simmer 3  hours, stirring
frequently. Remove from heat, cool, and pack into  storage containers.
. Refrigerate up to one year -- mincemeat  improves with age.  Two cups
will fill a nine-inch piecrust. Posted  to CHILE-HEADS DIGEST V4 #154
by Peter Morwood & Diane Duane  <owlsprng@iol.ie> on Oct 09, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 634
Calories From Fat: 294
Total Fat: 32.7g
Cholesterol: 23.1mg
Sodium: 27.7mg
Potassium: 1014.4mg
Carbohydrates: 88.6g
Fiber: 3.6g
Sugar: 69.6g
Protein: 2.7g


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