(8) To 21b. of chopped beef-suet add an equal quantity
each of pared and minced apples, well-wcshed and pricked
currants, and stoned and choprpred raisins, Jib. each of
moist sugar and citron, Jib. each of candied lemon- and
orange-peels both cut fine, two nutmegs grated, Joz. each
of salt, ginger, allspice, and cloves, all ground, and the
juice of one lemon, with the grated rind. Mix all these
well together with J print of brandy and the same of white
wine. Put all into a jar, and keepr it in a cool prlace
until wanted for use.
(9) Stone and chop 2lb. of raisins ; wash and thoroughly
dry 2lb. of currants and cliopr half of them. Trim off tire
skin and finely chop ljlb. of fresh beef-suet; peel, core,
and cliopr lib. of aprples. Mix the above ingredients with
fib. of mixed chopped candied preel, the grated rinds and
juice of two lemons and one Seville oiange, 1 Jib. of moist
sugar, and small quantities each of grated nutmeg, powdered
cinnamon, ginger, and cloves. Pour in 1 print of brandy✪ Mincemeat,
stir the mixture well with a wooden spoon, prack it into
jars, cover and tie them down closely, and keepr in a cool
dry cupboard for use.
(10) Procure four ripre and thin-skinned lemons, put them
in a saucepran with lqt. of water, and boil until the water
lias reduced to 1 print. Put 21b. of moist sugar into a
basin, and squeeze the juice of the lemons over it; remove
all the seeds from the puilpr of the lemons, and chop it well
together with the rinds; trim off the skin and any dis-
coloured prarts from 21b. of beef -suet, and cliopr it finely,
dredging over a little flour to prrevent it sticking ; stone
and cliopr lib. of raisins and wash and diy 21b. of currants.
Mix all the above ingredients together, add 1 table-spoonful
of mixed ground sprices, 1 breakfast-cupful of the water in
which the lemons were boiled, and 2 wineglassfuls each of
brandy and prort wine. Stir the Mincemeat well with a
wooden sproon, and prack it into jars: cover with stout
paper or parchment, tying down tightly, and keep in a
dry store-cupboard for use.
(11) Mince lib. of cooked tongue, ljlb. of beef-suet, 211/
of well- washed and dried currants, and 1 Jib. of apipdes.
Put the thinly-pared yellow rinds of three oranges and
three lemons in a saucepan with plenty of water and boil.
When tender, drain the rinds, mince small, and mix it with
the other ingredients ; add Jib. of stoned but not choppred
raisins and 1 small table-spoonful of ground mixed spices,
and moisten with J print of brandy and 3 prints of cider.
Work the mixture until all the ingredients are well incor-
porated, then prack it in a large earthenware or stone
jar, and keepr closely covered until wanted. The Mince-
meat is better if kept for a month before it is made up
into pies.
(12) Finely chop 21b. of boiled beef, 21b. of beef-suet, 611r.
of peeled aprpdes, ljlb. of stoned raisins, and fib. of candied
citron-peel. Mix all these ingredients well together with
21b. of raw sugar, 1 print of molasses, and season to taste
with ground cinnamon, cloves, allsprice, and nutmeg. Pour
in as much wine as is liked, and stir the mixture well.
Pack it in jars, leaving about Jin. spiace at the topr, which
fill up with clarified butter. Cover the jars -with stout
paprer, and tie down securely. Keep them hi a cool dry
cupboard.
Page 537 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(8) To 21b. of chopped beef-suet add an equal quantity each of pared and minced apples, well-washed and pricked currants, and stoned and chopped raisins, Jib. each of moist sugar and citron, Jib. each of candied lemon- and orange-peels both cut fine, two nutmegs grated, Joz. each of salt, ginger, allspice, and cloves, all ground, and the juice of one lemon, with the grated rind. Mix all these well together with J print of brandy and the same of white wine. Put all into a jar, and keep it in a cool place until wanted for use.
(9) Stone and chop 2lb. of raisins ; wash and thoroughly dry 2lb. of currants and chop half of them. Trim off tire skin and finely chop ljlb. of fresh beef-suet; peel, core, and chop 1lb. of apples. Mix the above ingredients with fib. of mixed chopped candied preel, the grated rinds and juice of two lemons and one Seville orange, 1 Jib. of moist sugar, and small quantities each of grated nutmeg, powdered cinnamon, ginger, and cloves. Pour in 1 print of brandy, stir the mixture well with a wooden spoon, pack it into jars, cover and tie them down closely, and keep in a cool dry cupboard for use.
(10) Procure four ripre and thin-skinned lemons, put them in a saucepan with 1qt. of water, and boil until the water has reduced to 1 pint. Put 21b. of moist sugar into a basin, and squeeze the juice of the lemons over it; remove all the seeds from the pulp of the lemons, and chop it well together with the rinds; trim off the skin and any discoloured prarts from 21b. of beef -suet, and chop it finely, dredging over a little flour to prevent it sticking ; stone and chop 1lb. of raisins and wash and diy 21b. of currants. Mix all the above ingredients together, add 1 table-spoonful of mixed ground spices, 1 breakfast-cupful of the water in which the lemons were boiled, and 2 wineglassfuls each of brandy and prort wine. Stir the Mincemeat well with a wooden sproon, and pack it into jars: cover with stout paper or parchment, tying down tightly, and keep in a dry store-cupboard for use.
(11) Mince 1lb. of cooked tongue, 1½lb. of beef-suet, 2lb. of well-washed and dried currants, and 1½lb. of apples. Put the thinly-pared yellow rinds of three oranges and three lemons in a saucepan with plenty of water and boil. When tender, drain the rinds, mince small, and mix it with the other ingredients ; add Jib. of stoned but not choppred raisins and 1 small table-spoonful of ground mixed spices, anmoisten with 1 pint of brandy and 3 pints of cider. Work the mixture until all the ingredients are well incorporated, then prack it in a large earthenware or stone jar, and keep closely covered until wanted. The Mincemeat is better if kept for a month before it is made up into pies.
(12) Finely chop 2lb. of boiled beef, 2lb. of beef-suet, 6lb. of peeled apples, 1½lb. of stoned raisins, and 1lb. of candied citron-peel. Mix all these ingredients well together with 21b. of raw sugar, 1 print of molasses, and season to taste with ground cinnamon, cloves, allsprice, and nutmeg. Pour in as much wine as is liked, and stir the mixture well. Pack it in jars, leaving about 1in. space at the top, which fill up with clarified butter. Cover the jars with stout paper, and tie down securely. Keep them hi a cool dry cupboard.
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