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GRANDMOTHER’S RECIPE FOR “MINCE MEAT”

GRANDMOTHER’S RECIPE FOR “MINCE MEAT”
By Bonnie Hensley Lockhart on Saturday, November 23, 2013 at 7:34pm
The day preceding that on which mince meat is to be prepared, boil 5 pounds of beef. To the well-cooked, finely-chopped meat add 10 pounds of tart apples, chopped into coarse bits; 2 pounds of finely-chopped suet, 2 pounds of large blue raisins, seeded; 2 pounds of dried, cleaned currants, ? pound of finely-shaved citron, 2 tablespoonfuls of cinnamon, 1 tablespoonful of cloves, 1 tablespoonful of grated nutmeg, 1 small tablespoonful of salt, 1 pint of baking molasses, 1 pint of brandy or cider which had been boiled down. Mix all well together, add more spices, if liked, also juice of 1 orange or lemon. Place all ingredients in a large preserving kettle, allow the mixture to heat through. Fill glass jars, seal and stand away until used. Add more cider, should it he required, when baking pies.

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