- 1/2 lb. lean boiled beef, chopped
- 1/2 lb. beef suet, chopped (kidney suet best)
- 3 3/4 lbs. raw apples, pared and chopped
- 1/2 lb. currants
- 1 lb. seeded raisins, chopped
- 1 tablespoon salt
- 3 oz. each, candied orange rind, lemon rind and citron, chopped
- grated rind of 2 lemons or oranges
- 5 cups brown sugar
- 3 tablespoons cinnamon
- 2 teaspoons nutmeg
- 1 teaspoon ginger
- 1/2 teaspoon ground cloves
- 5 cups cider
Directions
Combine all ingredient in the order given in large, heavy pan; simmer very gently 2 hours; stirring occasionally. When cold, turn into jars, cover tightly, and keep in cool, dry place. This will keep 6 months. Sufficient for five 9-inch pies.
If you want brandy or sherry, it can be poured through slits in top crust for added flavor. Lattice pies work best for this. Use 3 tablespoons of liquid. Allow to sit 3 or 4 minutes.
Susan Brookie
Willoughby, Ohio
Mincemeat
Posted By On March 9, 2005 @ 12:00 am In Main Dishes,Meat, Poultry and Seafood
Ingredients
- 1/2 lb. lean boiled beef, chopped
- 1/2 lb. beef kidney suet, chopped
- 3 3/4 lbs. raw apples, pared and chopped
- 1/2 lb. currants
- 1 lb. seeded raisins, chopped
- 1 tablespoon salt
- 3 ozs. each candied orange rind, lemon rind and citron, chopped
- grated rind of 2 lemons
- 5 cups brown sugar
- 3 tablespoons cinnamon
- 2 teaspoons nutmeg
- 1 teaspoon ginger
- 1/2 teaspoon ground cloves
- 5 cups cider
- 1 tablespoon mace
Directions
Combine all ingredients in order given, in large heavy pan; simmer very gently 2 hours, stirring occasionally. The placing of asbestos pad under kettle prevents scorching. When cold, put into jars, cover tightly and keep in cool, dry place. This will keep six months. Enough for five, 9-inch pies.
Note: This is an old recipe but good.
Esther Nichols
Malvern, Ohio
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