Mince-meat No. 3
A traditional mince-meat recipe.
Ingredients
- 2 lbs Currants
- 2 lbs Butter or vegetable shortening (Originally beef suet. Substituted with butter or vegetable shortening for modern preference.)
- 1 lb Raisins
- 1 1/4 lbs Coffee sugar
- 4 ozs Candied orange peel
- 1/2 pint Red wine
- 1/2 pint White wine
- 2 peels Lemon peel (Very thin)
- 1 teaspoonful Cinnamon
- 1 teaspoonful Cloves
- 1 teaspoonful Nutmeg
- 1 each Egg (For egg wash)
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Instructions
- 1Wash the currants. Stone the raisins. Remove the skin from the suet (or use butter/shortening). Chop each ingredient separately, very fine.
- 2Combine all the chopped ingredients in a large pan. Add the spices and wines. Mix thoroughly.
- 3Pack the mince-meat in a jar and store in a cold place.
- 4Line a pie plate with the paste. Wet the edges. Put in the mince-meat. Cover with the top crust. Wash over with egg. Preheat oven to 425°F (220°C). Bake for 25 minutes.
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