Mincemeat
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef neck |
| ½ | pounds | Suet |
| 2 | pounds | Tart apples, pared, cored |
| 2½ | cup | Sugar |
| 2½ | cup | Dried currants |
| 4½ | cup | Raisins |
| ½ | cup | Mixed candied fruits and peels, chopped |
| 1½ | teaspoon | Lemon peel, grated |
| ¼ | cup | Lemon juice |
| 1 | cup | Orange juice |
| 2½ | cup | Water |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Mace |
Directions
Iin stew pot, cover beef neck with water and cook until meat is tender (approximately 3 hours). Drain and cooll. (Beef broth can be saved for some other recipe.) Put meat, suet and apples through meat grinder. In a large kettle, blend meat and apple mixture with rest of the ingredients. Cover and simmer 1 hour. Makes 12 cups of mincemeat.
NOTES : The 2½ cups of water is not the water used in cooking the beef.
This water is put in the mincemeat.
Recipe by: Iris Dunaway
Posted to MC-Recipe Digest V1 #509 by hister@... (Iris E. Dunaway) on Mar 10, 1997.