Mincemeat for pies, mrs. fitzhugh lee's
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef |
| 2 | pounds | Currants |
| 2 | pounds | Raisins |
| 1 | pounds | Citron, shredded |
| 2 | pounds | Suet beef, chopped fine |
| 1¼ | pounds | Candied lemon peel |
| 4 | pounds | Apples, peeled, cored and diced |
| 2 | pounds | Sultana raisins |
| 2 | pounds | Sugar |
| 2 | Whole nutmeg, grated | |
| ¼ | ounce | Cloves |
| ½ | ounce | Cinnamon |
| ¼ | ounce | Mace |
| 1 | teaspoon | Salt |
| 2 | Whole lemons, juiced, rinds grated | |
| 2 | Whole oranges, juiced, rinds grated | |
Directions
Simmer the meat gently until tender and when perfectly cold, chop it fine.
Stone the raisins, shred the citron, pare, core and chop the apples. Chop the suet fine.
Mix the dry ingredients, then add the juice and rinds of oranges and lemons.
Pack in a stone jar, cover close and keep cool.
This mincemeat will keep all winter The rule is an old one and said to have come from the Custis family in the beginning. According to Virginia tradition, the Widow Custis who became Mrs. Washington, made famous mince pies.
NOTES : From an old cook book which bears no identifications as to author, title, or date is this recipe by Mrs. Fitzhugh Lee.
Recipe by: The Southern Cookbook by Marion Brown, 1953 Posted to EAT-L Digest 11 Mar 97 by Sharon <jouet@...> on Mar 12, 1997