Mincemeat (real meat)

Yield: 20 pints

Measure Ingredient
1 pounds Beef [for stewing]
2 cups Water [boiling]
1 teaspoon Salt
4 cups Apples [chopped]
½ pack Raisins [seeded]
1 pack Raisins [unseeded]
1 cup Orange peel [grated]
1 cup Citron
½ pounds Suet [chopped]
1 cup Molasses
1 cup Sugar
2 cups Coffee [prepared strong]
1 cup Cider (or fruit juice)
1 teaspoon Cinnamon
1 teaspoon Nutmeg
½ teaspoon Cloves [ground]
½ teaspoon 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 retyped by Fred Goslin in Watertown NY on Cyberealm Bbs home of KOOKNET @ (315) 786-1120

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