| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground beef |
| 1 |
lb |
Beef suet |
| 3 1/2 |
lb |
Apples, peeled, cored & |
|
|
Chopped |
| 2 |
lb |
Seedless grapes |
| 1 1/2 |
lb |
Currents |
| 3/4 |
c |
Candied citron |
| 3/4 |
c |
Candied lemon peel |
| 2 |
lb |
Light brown sugar |
| 1 |
tb |
Salt |
| 1 |
c |
Molasses |
| 3 |
c |
Apple cider |
| 1 |
ts |
Mace |
| 1 |
tb |
Cinnamon |
| 1 |
tb |
Ground cloves |
| 1 |
tb |
Allspice |
| 2 |
ts |
Nutmeg |
| 1 |
lb |
Chopped walnuts |
| 1/4 |
c |
Lemon juice |
| 1 |
c |
Brandy |
INSTRUCTIONS
Place meat in a very large saucepan with just enough water to cover &
simmer for 1/2 hour. Drain meat & return to pan. Add all remaining
ingredients, except lemon juice & brandy. Bring mixture to a boil &
reduce heat & simmer for 1 1/2 hours, stirring occassionally. Stir in
lemon juice & brandy. Ladle mincemeat into sterilized jars & seal,
cool & store. Allow the mincemeat to mature for at least 6 weeks
before using.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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