Mince-meat No. 2
A traditional mince-meat recipe.
Ingredients
- 2 lbs Currants
- 5 lbs Apples, peeled and cored
- 2 lbs Lean, boiled beef
- 1 lb Butter or vegetable shortening (Originally beef suet. Substituted with butter or vegetable shortening for modern preference.)
- 3/4 lb Citron
- 2 1/2 lbs Coffee sugar
- 2 lbs Raisins
- 1 lb Seedless raisins
- 2 tablespoonfuls Cinnamon
- 1 Nutmeg
- 1 tablespoonful Mace
- 1 tablespoonful Cloves
- 1 tablespoonful Allspice
- 1 pint Madeira wine
- 1 pint Brandy
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Instructions
- 1Wash and dry the currants. Pick them over. Stone the raisins. Remove skin and sinews from the beef. Chop each ingredient separately, very fine.
- 2Place all the prepared ingredients in a large pan. Add the spices, Madeira wine, and brandy. Mix thoroughly.
- 3Pack the mixture in jars and keep in a cold place.
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