 |
Prep Time: 43200 Minutes Cook Time: 2 Minutes |
Ready In: 43202 Minutes Servings: 6 |
|
This is a 19 Century recipe added in response to a thread. The mincemeat for this recipe must sit up for at least a month before use. Ingredients:
2 lbs lean ground beef, cooked |
1 lb suet, ground |
2 lbs sugar |
5 lbs tart apples (parer,cored and chopped) |
2 lbs muscat raisins (blond) |
1 lb currants |
1 lb sultana raisin (dark) |
1/2 lb citron, chopped |
1/2 lb orange rind, chopped |
1 tablespoon salt |
1 teaspoon cinnamon |
1 teaspoon allspice |
1 teaspoon mace |
1 quart boiled cider (about) |
brandy |
1 pastry for double-crust pie |
Directions:
1. Mix beef, suet, sugar, fruit, spices and cider in a large kettle.
2. Cover and simmer, stirring frequently for 2 hours.
3. Add more cider if needed.
4. Stir in brandy to taste.
5. Pack into sterilized 1 qt.
6. jars, seal securely, store in a cool place and allow to mellow at least 1 month before using.
7. Makes 5 qts.
8. To make pie: line a 9 inch pie pan with pastry.
9. Spoon in enough mincemeat to fill.
10. Cover with top crust.
11. Seal edges and slash top to allow steam to escape.
12. Bake for 30 minutes at 425 degrees til golden brown.
|
|