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Mince Meat

(Desserts And Cakes) - (Joe Tilden's Recipes For Epicures)







Measure carefully and mix together the following ingredients: Two
pounds of roast beef finely chopped, two pounds of chopped beef suet,
two pounds of chopped peeled apples, two pounds of seeded raisins, two
pounds Sultana raisins, two pounds of washed currants, two pounds
of white sugar, one pound of citron cut in bits, one pound of dried
orange peel, two nutmegs grated, three teaspoonfuls of ground mace,
three teaspoonfuls of ground cloves, three teaspoonfuls of ground
cinnamon, one teaspoonful of salt, the grated rind and juice of two
oranges, one quart of brandy, one quart of sherry and one glass of
blackberry jelly. After mixing thoroughly place the mince meat in a
stone jar and use it from this.

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GREEN TOMATO MINCE MEAT

One peck of green tomatoes, chopped fine; 3 lemons, 2 seeded raisins,
5 pounds of granulated sugar, 1 cup of vinegar, 1 teaspoonful of
cloves, 1-1/2 tablespoonfuls of nutmeg, 1 tablespoonful of cinnamon.
Cook tomatoes 3-3/4 hours, then add the other ingredients and cook all
together 30 minutes. A small quantity of grated orange peel, finely
minced citron, cider, brandy or canned fruit juice may be added to
improve the flavor of the mince meat. Fill air-tight jars with the hot
mixture and screw on jar-tops. This mince meat may be prepared in
season when tomatoes are plentiful; is both good and cheap and is a
splendid substitute for old-fashioned mince meat.

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GRANDMOTHER'S RECIPE FOR "MINCE MEAT"

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, 1/2 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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"TWENTIETH CENTURY" MINCE MEAT

Two pounds lean beef (uncooked), chopped fine, 1/2 pound beef suet,
shredded.
Put the beef and suet in a large stone jar, pour over it 2/3 of a
quart of whiskey. Let stand covered with a lid for a week, then add 2
pounds large, seeded raisins, 2 pounds Sultana raisins, 2 pounds
currants, 1/2 pound citron, juice and grated rind of 2 oranges and of
2 lemons, 1 teaspoonful salt, 1 tablespoon ground cinnamon, 2 grated
nutmegs, 1/2 teaspoon ground allspice, 1 pound sugar. Let stand two
weeks, then it is ready to use. When you wish to bake pies take out as
much of the mince meat as you wish to use and add chopped apples, two
parts of mince meat to one part chopped apples, and add more sugar if
not as sweet as liked. If too thick, add a little sherry wine and
water, mixed. Fill bottom crust with some of the mixture, cover with
top crust and bake. There must be just enough liquor in the jar to
cover the meat, as that preserves it. This seems like a large quantity
of liquor to use, but much of the strength evaporates in baking, so
that only an agreeable flavor remains; that is, to those who like
liquor in mince meat; some people do not. Others there are who think
mince meat not good unless made with something stronger than cider.
Mince pies made by this recipe are excellent. This recipe was given
Mary by a friend, a noted housekeeper and cook.

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MINCE MEAT. MRS. R. H. JOHNSON.

Chop fine four pounds of good boiled beef (one tongue is better), one
pound suet, and eight apples; add two pounds of raisins (seeded), two
pounds of currants, two grated nutmegs, two ounces ground cloves, one
pound citron (cut fine), two pounds brown sugar, two tablespoonfuls
salt, one pint boiled cider. This may be canned like fruit. When
ready to bake pies, add a glass of grape jelly, diluted with water, a
little butter, a few raisins, and sugar if needed.

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SUMMER MINCE MEAT. MRS. G. A. LIVINGSTON.

Two teacups of sugar, one teacup of molasses, two teacups of hot
water, one teacup of chopped raisins, one-half cup of butter, one-half
cup of vinegar, two eggs, six rolled crackers or bread crumbs;
cinnamon, allspice, cloves, and nutmeg to taste.

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MINCE MEAT. MRS. B. TRISTRAM.

Three and a half pint bowls of chopped meat, two and a half bowls of
suet, four bowls of apples, three bowls of raisins (half of them
chopped), two bowls of currants, half a pound of citron (chopped very
fine), seven teaspoons even full of salt, four teaspoons cloves, six
teaspoons cinnamon, five teaspoons of mace, three nutmegs, four bowls
of granulated sugar; mix with sweet cider.

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MINCE MEAT

Mince Pie should always be made with two crusts. Line pie plate with
pastry page 26, fill with mince meat, cover with pastry and bake in
hot oven 25 minutes.

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MINCE MEAT

From MRS. ANNIE L, Y. ORFF, of Missouri, Alternate Lady Manager.
One cup lard; one-half cup cold water; a pinch of salt, and flour
enough to roll. This will make exactly two pies.

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MINCE MEAT

From MRS. MARCIA LOUISE GOULD, of Illinois, President State Board and
Lady Manager.
Two pounds of lean fresh beef boiled; when cold chop fine; one pound
of beef suet cleared of strings and minced to a powder; five pounds of
apples, pared and chopped; two pounds of raisins, seeded and chopped;
one pound of Sultana raisins, washed and picked over; two pounds of
currants, washed and _carefully_ picked over; three-quarters of a
pound of citron, chopped fine; two tablespoonfuls of cinnamon, one of
nutmeg (powdered), two of mace, one of cloves, one of allspice, one of
fine salt; two and a quarter pounds of brown sugar; one quart brown
sherry, and one pint best brandy or three pints of grape juice.

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Mince Meat

MRS. HENRY THOMSON.



One pound of suet, one pound of fresh tongue, one pound apples, one

pound sugar, one pound raisins, one pound currants, two nutmegs, a large

teaspoon of cinnamon, ditto of cloves and salt, one half pound of

candied peel.









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