of moist sugar, season with 2
table-spoonfuls of salt, 1 teaspoonful each of pepper, ground
cloves, allspice, cinnamon, and mace, and two medium-sized
grated nutmegs. Next add to the Mincemeat lqt. of
Madeira wine, J pint of brandy, and sufficient sweet cider
to moisten it. Mix the Mincemeat thoroughly, taste it,
and add, if required, more sugar, salt, and spice, remember-
ing that in Mincemeat no one flavour should predominate,
and that it should have a rich, even taste. Mix thoroughly,
and let it stand for at least one day before using it.
Mincemeat carefully made in this way will keep all the
winter, if covered and placed where it is cool.
(16) Use 21b. of lean beef from the neck or shoulder ;
boil it gently until tender in enough boiling water to
cover it, and when quite tender cool and chop it. Prepare
the following ingredients, and add them to the meat : lib.
each of suet, raisins, and currants, Jib. of citron, 4lb. of
apples, 21b. of raw sugar, two grated nutmegs, 2 table-spoon-
fuls of salt, 1 teaspoonful each of pepper, ground cloves,
allspice, cinnamon, and mace, 1 table -spoonful of essence
of lemon, \ pint each of wine and molasses, lqt. of sweet
cider, and 1 gill of brandy. Moisten the Mincemeat with some
of the liquor in which the beef was boiled, adding to it
the fat which forms on the top of the liquor when cold.
Mincemeat — continued.
Make the seasoning of the Mincemeat palatable, and keep
it for a day or two before using.
Mincemeat for Banbury Cakes.— Thoroughly wash and dry
Jib. of currants, and mix with them 2oz. of finely-chopped
beef-suet, Jib. of finely-shred mixed candied peel, 3oz.
of crushed ratafias, 1 teaspoonful of grat✪ Mincemeated lemon-peel,
and a small quantity of grated nutmeg. When well mixed
pack the Mincemeat into small jars, and cover tightly
for use.
Mincemeat for small Patties. — Pound 2oz. of lean ham
in a mortar together with double the quantity of veal or
white chicken-meat, and one hard-boiled egg; season with
three powdered cloves, a blade of mace, and salt and pepper.
It is then ready, and when about to be used mix in 4
table-spoonfuls each of rich gravy and cream, and loz. of
butter✪ Mincemeat for Small Patties.
Mincemeat Pudding. — Cut two stale penny rolls into slices
about Jin. thick; butter a pudding-basin and line the bottom
with a thin layer of Mincemeat, dip a few of the slices of
roll in milk, then lay them on the Mincemeat ; put in
another layer of Mincemeat, then slices of roll dipped in
milk, and so on until the basin is full. Beat four eggs in J
pint of milk, sweeten to taste with caster sugar✪ Mincemeat Pudding, and pour it
Fig. 1183. Mincemeat Pudding.
Page 539 · 4 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
of moist sugar, season with 2 table-spoonfuls of salt, 1 teaspoonful each of pepper, ground cloves, allspice, cinnamon, and mace, and two medium-sized grated nutmegs. Next add to the Mincemeat lqt. of Madeira wine, J pint of brandy, and sufficient sweet cider to moisten it. Mix the Mincemeat thoroughly, taste it, and add, if required, more sugar, salt, and spice, remembering that in Mincemeat no one flavour should predominate, and that it should have a rich, even taste. Mix thoroughly, and let it stand for at least one day before using it. Mincemeat carefully made in this way will keep all the winter, if covered and placed where it is cool.
(16) Use 21b. of lean beef from the neck or shoulder ;
boil it gently until tender in enough boiling water to cover it, and when quite tender cool and chop it. Prepare the following ingredients, and add them to the meat : lib.
each of suet, raisins, and currants, Jib. of citron, 4lb. of apples, 21b. of raw sugar, two grated nutmegs, 2 table-spoonfuls of salt, 1 teaspoonful each of pepper, ground cloves, allspice, cinnamon, and mace, 1 table -spoonful of essence of lemon, \ pint each of wine and molasses, lqt. of sweet cider, and 1 gill of brandy. Moisten the Mincemeat with some of the liquor in which the beef was boiled, adding to it the fat which forms on the top of the liquor when cold.
Mincemeat — continued.
Make the seasoning of the Mincemeat palatable, and keep it for a day or two before using.
Mincemeat for Banbury Cakes.— Thoroughly wash and dry Jib. of currants, and mix with them 2oz. of finely-chopped beef-suet, Jib. of finely-shred mixed candied peel, 3oz. of crushed ratafias, 1 teaspoonful of grated lemon-peel, and a small quantity of grated nutmeg. When well mixed pack the Mincemeat into small jars, and cover tightly for use.
Mincemeat for small Patties. — Pound 2oz. of lean ham in a mortar together with double the quantity of veal or white chicken-meat, and one hard-boiled egg; season with three powdered cloves, a blade of mace, and salt and pepper. It is then ready, and when about to be used mix in 4 table-spoonfuls each of rich gravy and cream, and loz. of butter.
Mincemeat Pudding. — Cut two stale penny rolls into slices about Jin. thick; butter a pudding-basin and line the bottom with a thin layer of Mincemeat, dip a few of the slices of roll in milk, then lay them on the Mincemeat ; put in another layer of Mincemeat, then slices of roll dipped in milk, and so on until the basin is full. Beat four eggs in J pint of milk, sweeten to taste with caster sugar, and pour it
Fig. 1183. Mincemeat Pudding.
Records on this page
MincemeatMincemeat for Banbury CakesMincemeat for Small PattiesMincemeat Pudding