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Mince meat
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Meats |
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Ingredients:
| 4
| lbs | Sugar | | 2 1/2
| lbs | Suet | | 2
| lbs | Currants | | 1/2
| lbs | Orange rind, candied, finely | | 1
| tbsp | Cloves | | 1
| tbsp | Allspice | | 1/2
| lbs | Almond, finely chopped | | | 4 ea Orange, rind & juice of | | 1/2
| lbs | Lemon rind, candied, finely | | 2
| quart | Whiskey | | | 4 ea Calf tongue, boiled | | 2
| lbs | Raisins | | 1/2
| lbs | Citron, finely chopped | | 6
| lbs | Apple, chopped | | 1
| tbsp | Cinnamon | | | 2 ea Nutmeg, grated | | 1
| tbsp | Salt | | | 4 ea Lemon, rind & juice of | | 1
| quart | Brandy |
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Procedures:
| 1 | Chop the calves" tongues very fine, add sugar, raisins, currants and citron. | | 2 | Mix all together. | | 3 | Chop apples fine (do not mash) and add to calves" tongues. | | 4 | Add spices and suet, remaining fruit, almonds and salt, and mix thoroughly. | | 5 | Pour over this the fruit juices and rind, the brandy and whiskey. | | 6 | Put mixture into a crock with a lid. | | 7 | Place a cloth over the top of the crock and put on lid. | | 8 | Put in cool place for 3 weeks. | | 9 | Then add more salt and spices if needed. | | 10 | Let stand at least 4 weeks before using. | | 11 | When using as filling for pies, always bake between 2 crusts |
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