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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I copied this from The Virginia Housewife by Mary Randolph many, many years ago. It is supposedly the recipe used by Martha Washington. The original recipe called for ingredients by pounds. I used the cheapest, fattiest burger I could find in place of the beef amd suet. I also use a pound of mixed candied fruit instead of the citron and peel. Supposedly this can be processed in a water bath, but I don't have that much confidence. I store the jars in the freezer. Ingredients:
1/2 lb beef |
1/2 lb suet |
1/4 lb citron |
3/4 lb candied peel |
1 lb apple |
1 lemon |
1 orange |
1/2 lb sugar |
1/2 lb currants |
1 lb raisins |
1 tablespoon nutmeg |
1 tablespoon cinnamon |
1 tablespoon ground cloves |
1 teaspoon salt |
1 cup brandy |
1 cup dry sherry |
additional brandy or sherry wine (optional) or rum (optional) |
Directions:
1. Put meat, suet, citron, peel, peeled and cored apples, lemon and orange through the meat grinder.
2. Mix throughly with sugar, currants. rasins, spices, salt, brandy and sherry.
3. Pack into quart jars and process or freeze.
4. Every few months add a couple of tablespoons brandy, sherry or rum if the mix looks dry.
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