Home › Pies › English Mince Meat

English Mince Meat

5 lbs. raisins, seeded 5 lbs. currants 5 lbs. suet 5 lbs. light brown sugar 5 lbs. apples finely 1½ teaspoon mace 4 lbs. citron chopped 1/2 teaspoon cinnamon 1½ lbs. blanched 2½ cups brandy almonds Cook raisins, suet, apples, citron, currants, and sugar slowly for one and one-half hours; then add almonds, spices, and brandy.

Mince Meat (without Alcoholic Liquor) Mix together one cup chopped apple, one-half cup raisins seeded and chopped, one-half cup currants, one-fourth cup butter, one tablespoon molasses, one tablespoon boiled cider, one cup sugar, one teaspoon cinnamon, one-half teaspoon cloves, one-half nutmeg grated, one salt-spoon of mace, and one teaspoon salt. Add enough stock in which meat was cooked to moisten; heat gradually to boiling-point, and simmer one hour; then add one cup chopped meat and two tablespoons Barberry Jelly. Cook fifteen minutes.