Old-fashioned crock mincemeat
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Rump or bottom round steak; 2 to 3 lbs, see notes |
| 1 | Beef tongue; about 3 pounds | |
| 1 | pounds | Beef kidney suet |
| 4 | cups | Seedless dark raisins |
| 4 | cups | Seedless golden raisins |
| 2 | cups | Currants |
| 1 | cup | Diced citron |
| 2 | larges | Orange peels; diced |
| 1 | large | Lemon peel; diced |
| 1 | cup | Dried figs; chopped |
| 3 | cups | Sugar |
| 1 | teaspoon | Ground cloves |
| 2 | teaspoons | Salt |
| 2 | teaspoons | Ground cinnamon |
| 2 | teaspoons | Ground allspice |
| 2 | teaspoons | Ground nutmeg |
| 1 | quart | Brandy |
| 1 | quart | Sherry |
| Tart apples; peeled, cored and chopped | ||
Directions
Simmer the beef and tongue in enough water to cover until tender, about 2 hours. Remove and allow to cool. Remove any fat from the beef. Skin and trim the tongue. Cut both into cubes and run , along with the suet, through the coarse plate of a meat grinder. Add the raisins, currants, citron, orange peel, lemon peel, figs, sugar, cloves, salt, cinnamon, allspice and nutmeg. Mix well. Then add enough brandy to make a nice gushy mixture.
Cover and let stand at least 1 month in the refrigerator. Check after 1 week or so and if the mixture has absorbed most of the brandy add enough sherry to moisten again. Add brandy and sherry alternately, as needed, to keep the mixture moist.
Add 1 cup of chopped tart apples to each 1¼ cups of drained mincemeat before using it for mincemeat pies. Makes 1 ½ to 2 gallons.
NOTES : I have made this with game meat and it has worked quite well. A food processor can be used instead in place of a grinder. Just be careful not to chop it too fine.
Recipe by: Merle Ellis L. A. Times Posted to MasterCook Digest by drleroy@... (LeRoy C Trnavsky) on Sep 8, 1998, converted by MM_Buster v2.0l.