Title: Traditional Christmas Mincemeat (Aust. Herb Soc)
Categories: Pudding Holiday Dessert
Yield: 1 Servings

4	oz	Shredded suet; *
4	oz	Grated apple
1	lb	Mixed dried fruit
4	oz	Demerara sugar
4	oz	Mixed peel
4	oz	Almonds; blanched,well dried
1	lg	Lemon; juice & finely grated rind
1	ts	Mixed spice
1/2	ts	Grated nutmeg
4	tb	Brandy, whisky or rum

* or melted margarine (but see note below!)

Do not cut down on the quantities of sugar, fat or spirit if you wish this to keep well. Make quite certain the fruit is dry. If it has been washed let it dry for at least 24 hours before making the mincemeat.

Mix all the ingredients together, put into dry jamjars and cover thoroughly. Leave in a cool, dry place.

"Herbology" the official organ of the Australian Herb Society Typed, but not tested, by Greg Mayman, 05-23-98

GREG'S NOTE: This is the mixture to use in traditional English-style Mince Pies. Ken is a pommy friend who always makes his own and he assures me that there is no substitute for real suet, although it is getting harder to find these days - most modern butchers don't even know what it is. Ken mixes his mince meat in the power mincer (grinder) attachment of his Kenwood Chef, and gets a very good product.

From: Greg Mayman Date: 05-23-98 (09:40) The Once And Future Legend (1) Cooking

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