Mince-meat No. 1
A traditional mince-meat recipe.
Ingredients
- 7 lbs Currants
- 3 1/2 lbs Apples, peeled and cored
- 3 1/2 lbs Beef
- 3 1/2 lbs Butter or vegetable shortening (Originally suet. Substituted with butter or vegetable shortening for modern preference.)
- 1/2 lb Citron peel
- 1/2 lb Lemon peel
- 1/2 lb Orange peel
- 2 1/2 lbs Coffee sugar
- 2 lbs Raisins
- 4 Nutmegs
- 1 oz Cinnamon
- 1/2 oz Cloves
- 1/2 oz Mace
- 1 pint Brandy
- 1 pint White wine
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Mince-meat No. 2
A traditional mince-meat recipe.
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Instructions
- 1Wash the currants, dry them, and pick them over to remove any stems or debris.
- 2Stone the raisins.
- 3Remove the skin and sinews from the beef and suet (or butter/shortening).
- 4Chop each ingredient separately, very fine. Place them into a large pan as you finish chopping each one.
- 5Finally, add the spices, brandy, and wine to the pan. Thoroughly mix all the ingredients together.
- 6Pack the mixture into jars and store them in a cold, dry place. This mince-meat will keep for 12 to 18 months.
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This classic mince pie recipe from the early 1900s offers a rich and savory filling encased in a flaky, buttery crust. The combination of tender beef, dried fruits, warm spices, and a touch of wine creates a complex and comforting flavor profile. Perfect for a holiday treat or a special occasion, this recipe delivers a taste of history with every bite.