Title: Mincemeat (Real Meat)
Categories: Dessert Meat
Yield: 20 Pints

1	lb	Beef [for stewing]
2	c	Water [boiling]
1	ts	Salt
4	c	Apples [chopped]
1/2	pk	Raisins [seeded]
1	pk	Raisins [unseeded]
1	c	Orange peel [grated]
1	c	Citron
1/2	lb	Suet [chopped]
1	c	Molasses
1	c	Sugar
2	c	Coffee [prepared strong]
1	c	Cider (or fruit juice)
1	ts	Cinnamon
1	ts	Nutmeg
1/2	ts	Cloves [ground]
1/2	ts	Allspice

1) Simmer beef in water and salt `til very tender, drain & reserve stock and chopped meat. 2) Combine in a large kettle the meat, the remaining ingredients, and 1 cup of the beef stock, stirring over low heat `til thoroughly mixed. 3) Continue cooking over low heat for about 2 hours or most of the liquid is absorbed, stirring occasionally during cooking and more often as mixture thickens.

Source: Ms. Cindy Hazelton Clayton NY from an original Fannie Farmer Cookbook that was published in 1896 typos by Fred Goslin in Watertown NY By Sonia[SMTP:netchess@interlog.com] on Aug 10, 1997

previous

next