Subj : 10/26 Mincemeat Day - 4
To   : All
From : Dave Drum
Date : Mon Oct 25 2021 05:29:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Victorian Mincemeat
 Categories: Beef, Fruits, Citrus, Wine, Herbs
      Yield: 12 servings
 
    100 g  Boiled ox-tongue or
           - well-cooked sirloin steak,
           - diced fine
    250 g  Raisins
    250 g  Fine diced apples
    250 g  Beef suet
     35 g  Currants
     35 g  Sugar
     60 g  Diced candied peel
    1/2 lg Lemon; boiled until tender,
           Drained, fine chopped
           Zest of half another large
           - lemon
        pn Salt
    1/4    Whole nutmeg; ground
           +=OR=+
    1/4 tb Ready ground nutmeg
    1/4 ts Ground mace
      1 ts Ground ginger
     60 ml Sherry or Madeira
    125 ml Brandy
 
  Set the oven @ 220°C/425°F/Gas 7
  
  Zest the lemon and place the zest aside. Cut in half and
  juice one half and add the juice to a bowl of water.
  Peel and core the apple and dip into the water and lemon
  juice before dicing into small cubes.
  
  Place in a pan without any liquid and cook on a low heat
  until semi soft, about 5 minutes. Then leave to cool
  completely. Place in a bowl along with all the other
  ingredients apart from the apple and mix together until
  well combined.
  
  As soon as the apples are cold, add them to the rest of
  the ingredients and mix well together until all
  combined. Place the mincemeat into sterilized jam jars
  up to the top and then place a disc of silicone paper
  over the top and seal and label with the date.
  
  Store your mincemeat in a cool cupboard and leave it to
  mature for at least 2-3 weeks before using, the longer
  the better.
  
  NOTE: To sterilise the jam jars, wash thoroughly in hot,
  soapy water and rinse well. Then place jars and lids
  upside down in a moderate oven gas1/275°F/140°C for about
  30 minutes.
  
  Turn the oven off and leave the jars to cool.
  
  Makes enough for at least 25 mince pies
  
  RECIPE FROM: https://www.telegraph.co.uk
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Q: What shall we drink to?   A: To four in the morning!
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