Mincemeat, Old-fashioned. — Take
a pound of beef, a pound of apples, two poimds
of suet, two poimds of sugar, two pounds of
ciuTants, one pound of candied lemon or orange-
peel, a quarter of a pound of citron✪ Mincemeat and Mince Pies, and an
ounce of fine spices; mix all these together,
with half an ounce of salt, and the linds of six
lemons shred fine. See that the ingredients are
thoroughly incorporated, and add brandy or
wine according to taste.
Mincemeat Royal. — To an ounce of
clarified butter add the yolks of four eggs, and
beat in two table-spoonfuls of pounded sugar,
with the grated rind and strained juice of a
large lemon. Mix these ingredients with half a
pound of rich mincemeat✪ Mincemeat Royal, without beef, and
nearly fill the patty-pans with the mixture.
Put them into a moderately quick oven to set.
Ice them with the whites of the eggs, previously
beaten to snow, with a quarter of a pound of
pounded loaf sugai-, and place them in the oven
again until they are of a nice rich brown.
Mincemeat, with Beef. — Stone and
cut two pounds of raisins (Valencias), wash and
dry two pounds of currants, mince one pound
of lean beef, free from skin and gristle, chop
two pounds of beef suet very fine, add two
2>ounds of moist sugar. Cut into small pieces
sLx ounces of mixed candied peel — -orange,
citron, and lemon. Pare and core a pound of
apples, grate a small nutmeg and the lind of two
lemons, squeeze the juice of one, add a full tea-
spoonful of allspice, and a pinch of salt✪ Mincemeat, with Beef. Mix
these ingredients well together, pour over them a
largo wine-glassful of brandy ; press tightly into
an eai-then jar and exclude the air. Mincemeat
is best made a fortnight before it is wanted.
"SMien about to use it, take from the bottom of
the jar. Probable cost, 6s. for this quantity.
Mincemeat, without Beef. — Weigh
a pound of good beef suet after chopping it
as finely as possible, also a pound of stoned
raisins ; cut them across, but do not chop. Well
wash and dry half a pound of currants, and
pare, core, and chop the same weight of russet
apples — these are best for this purpose, as they
are less watery. Add two pounds of powdered
sugar, a quarter of a pound of mixed candied
peel— lemon, citron, and orange (minced) — a
little powdered clove, two ounces of orange-
marmalade, and mix the whole well together,
so that the ingredients may be well blended ;
then throw over it a quarter of a pint of
brandy, and the same of sherrj% but more
brandy and less sherry will do. This mince-
meat should be made a month before it is used.
Tie it down with bladder, to exclude the air.
Probable cost, 2s. lOd.
Mince Pies. — Chop one pound of beef
suet very fine ; two pounds of apples pared,
cored, and minced; stoned raisins, one pound
(minced) ; and one pound of currants. Add
of mixed spice, in powder, half an ounce,
one pound of powdered sugar, one tea-spoonful
of salt, the juice of half a lemon; cut small
three ounces of candied orange-peel, one ounce
of citron, and one ounce of lemon ; mix all well
together with half a pint of brandy✪ Mince Pies. Tie down
close in a jar, and keep for use. A larger quan-
tity may be made in these propoi-tions. Make
the pies with rich, flaky crusts.
Page 930 · 6 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
Mincemeat, Old-fashioned. — Take a pound of beef, a pound of apples, two pounds of suet, two pounds of sugar, two pounds of currants, one pound of candied lemon or orangepeel, a quarter of a pound of citron, and an ounce of fine spices; mix all these together, with half an ounce of salt, and the rinds of six lemons shred fine. See that the ingredients are thoroughly incorporated, and add brandy or wine according to taste.
Mincemeat Royal. — To an ounce of clarified butter add the yolks of four eggs, and beat in two table-spoonfuls of pounded sugar, with the grated rind and strained juice of a large lemon. Mix these ingredients with half a pound of rich mincemeat, without beef, and nearly fill the patty-pans with the mixture. Put them into a moderately quick oven to set. Ice them with the whites of the eggs, previously beaten to snow, with a quarter of a pound of pounded loaf sugai-, and place them in the oven again until they are of a nice rich brown.
Mincemeat, with Beef. — Stone and cut two pounds of raisins (Valencias), wash and
dry two pounds of currants, mince one pound of lean beef, free from skin and gristle, chop two pounds of beef suet very fine, add two pounds of moist sugar. Cut into small pieces six ounces of mixed candied peel — -orange, citron, and lemon. Pare and core a pound of apples, grate a small nutmeg and the lind of two lemons, squeeze the juice of one, add a full teaspoonful of allspice, and a pinch of salt. Mix these ingredients well together, pour over them a large wine-glassful of brandy ; press tightly into an earthen jar and exclude the air. Mincemeat is best made a fortnight before it is wanted. When about to use it, take from the bottom of the jar. Probable cost, 6s. for this quantity.
Mincemeat, without Beef. — Weigh a pound of good beef suet after chopping it as finely as possible, also a pound of stoned raisins ; cut them across, but do not chop. Well wash and dry half a pound of currants, and pare, core, and chop the same weight of russet apples — these are best for this purpose, as they are less watery. Add two pounds of powdered sugar, a quarter of a pound of mixed candied peel— lemon, citron, and orange (minced) — a little powdered clove, two ounces of orangemarmalade, and mix the whole well together, so that the ingredients may be well blended ; then throw over it a quarter of a pint of brandy, and the same of sherrj% but more brandy and less sherry will do. This mincemeat should be made a month before it is used. Tie it down with bladder, to exclude the air. Probable cost, 2s. lOd.
Mince Pies. — Chop one pound of beef suet very fine ; two pounds of apples pared, cored, and minced; stoned raisins, one pound (minced) ; and one pound of currants. Add of mixed spice, in powder, half an ounce, one pound of powdered sugar, one tea-spoonful of salt, the juice of half a lemon; cut small three ounces of candied orange-peel, one ounce of citron, and one ounce of lemon ; mix all well together with half a pint of brandy. Tie down close in a jar, and keep for use. A larger quantity may be made in these propoi-tions. Make the pies with rich, flaky crusts.
Records on this page
Mincemeat and Mince PiesMincemeat, Old-fashionedMincemeat RoyalMincemeat, without BeefMincemeat, with BeefMince Pies