James beard's mincemeat
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James beard's mincemeat
  Holiday    Preserves  
Last updated 6/12/2012 12:51:46 AM. Recipe ID 13409. Report a problem with this recipe.
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      Title: James beard's mincemeat
 Categories: Holiday, Preserves, Pies
      Yield: 1 Servings
 
      4 lb Beef rump or brisket
      4 lb Beef tongue
      1 lb Beef suet
      2 lb Seedless raisins
      2 lb Sultana raisins
      2 lb Currants
    3/4 lb Citron peel, diced and
    1/2 lb Orange peel, finely chopped
    1/2 lb Lemon peel, finely chopped
      1 lb Sugar
      1 pt Strawberry preserves
      1 pt Raspberry preserves
      1 tb Salt
      1 tb Cinnamon
      2 ts Nutmeg
  1 1/2 ts Mace
      1 ts Allpice
    3/4 ts Ground cloves
           Sherry or cognac
 
  "Begin by assembling a goodly supply of Cognac, apple brandy, sherry,
  and if you can find it, boiled cider. If not, settle for more apple
  brandy or applejack and more Cognac. You can also use up any odd
  liquers or that bottle you were given last Crhistams and have kept
  hidden on a shelf. All these things will help to make your mincemeat
  better."
  
  Boil the rump and tongue seperately in salted water until tender. Let
  the rump cool until it can be handled, remove the excess fat, and
  chop coarsely or put through the coarse blad of a meat grinder. Let
  the tongue cool, remove the skin, and chop or grind coarsely. Chop
  the beef suet very finely and combine it in a crock with the meats.
  Add raisins, sultanas, currants, citron, peels and mix well.  Add
  sugar and jams and salt. Mix spices together and mix into the mixture
  in the crock. Mix ingredients well with the hands and then cover the
  mixture with Sherry, Cognac, etc. -- enough to a make a rather loose
  mixture. Cover tightly and let rest for 2 weeks. Uncover and taste,
  and add more spirits if necessary. Let rest for another
        2    weeks before using.
  
  At this point, if you wish to store the mincemeat in smaller
  containers, transfer it to sterilized jars or crocks, add more
  liquor, and seal or cover them tightly. The mincemeat will keep more
  or less indefinitely in a cool place or in the refrigerator.
  
  When using for pies,  Add 1 to 1 1/2 cups chopped fresh tart apple to
  each 2 1/2 to 3 cups mincemeat, bake at 450 F. for 10 minutes, reduce
  heat to 350 F. and continue baking until crust is well browned.
  
  From:  Gourmet Magazine, November 1969, from the files of Linda
  Shogren
 




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Recipe ID 13409 (Apr 03, 2005)

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