And a very good (archaic) recipe fro Mrs. Beeton for mincemeat ---

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Excellent Mincemeat
Categories: Fruits, Citrus, Beef
Yield: 1 recipe

3 lg Lemons
3 lg Apples
1 lb Stoned raisins
1 lb Currants
1 lb Suet
2 lb Moist sugar
1 oz Sliced, candied citron
1 oz Sliced, candid orange-peel
1 oz Sliced, candidlemon-peel
1 Teacupful of brandy *
2 tb Orange marmalade.

* The British/UK archaic "teacup" measure is 150 mL or
5 fl/oz. - UDD

Grate the rinds of the lemons; squeeze out the juice,
strain it, and boil the remainder of the lemons until
tender enough to pulp or chop very finely. Then add to
this pulp the apples, which should be baked, and their
skins and cores removed; put in the remaining
ingredients one by one, and, as they are added, mix
everything very thoroughly together. Put the mincemeat
into a stone jar with a closely-fitting lid, and in a
fortnight it will be ready for use.

This should be made the first or second week in December.

From: Isabella Beeton, Beeton's Book of Household
: Management, 1861

RECIPE FROM: https://rachels-kitchen.com

Uncle Dirty Dave's Archives

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