Title: Rick's Mincemeat (From American Charcuterie, V. Wise)
Categories: Dessert Meat Relish
Yield: 20 Servings

5	lb	Beef shank with marrow
1		Beef heart, about 2 1/2 lb
1 1/2	lb	Suet, chopped
1	lb	Dried currants
1	lb	Golden raisins
1/2	lb	Citron, chopped
2	lb	Candied citrus peel
2	c	Dark molasses
1	lb	Brown sugar
1	qt	Sparkling cider, pref. Frnch
3	lb	Tart apples, cored, diced
2		Quinces, cored, diced
1	tb	Ground mace
2	tb	Ground cinnamon
2	tb	Ground nutmeg
2	tb	Ground allspice
2	tb	White pepper
1		Fifth bottle brandy

Clean heart (or ask the butcher to do it for you), removing any outer white membrane and inner dark membrane. Cut into 1/4 inch dice.

Place beef shanks on a baking sheet and roast in a 350 degree oven 30 minutes. When done, remove and cool enough to handle. Cut meat into 1/4 inch dice, remove marrow, and place both in a large pot. . Add heart, suet, currants, raisins, citron, candied citrus peel, molasses, brown sugar, and cider to the pot. Set over medium low heat and bring to a boil, stirring frequently. Cook while preparing apples and quinces. . Add apples and quinces, along with spices and brandy, to the pot. Place pot on a stovetop trivet and simmer 3 hours, stirring frequently. Remove from heat, cool, and pack into storage containers. . Refrigerate up to one year -- mincemeat improves with age. Two cups will fill a nine-inch piecrust. From: Peter Morwood & Diane Duane Date: 09 Oct 97 Chile-Heads List Ä

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