| 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 |
tb |
Ground mace |
| 2 |
tb |
Ground cinnamon |
| 2 |
tb |
Ground nutmeg |
| 2 |
tb |
Ground allspice |
| 2 |
tb |
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
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”