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Title: Barnes Family Mincemeat
Categories: Meat Fruit Dessert Midwest Beef
Yield: 1 Batch
1 | Large beef tongue | |
2 | Oranges | |
2 | Lemons | |
1 | c | Sugar |
2 | c | Water |
1/2 | lb | Ground beef suet (optional) |
5 | lb | Tart apples, chopped |
2 | lb | Stewed raisins |
1 | lb | Currants |
1/2 | lb | Ground citron |
2 | oz | Lemon peel |
2 | oz | Orange peel |
1/2 | lb | Blanched almonds |
Red and green candied cherries | ||
Juice from oranges and lemons | ||
3 | lb | Brown sugar |
1 | tb | Salt |
1/2 | ts | Mace |
1/2 | ts | Allspice |
1/2 | ts | Nutmeg |
1 | ts | Cinnamon |
Simmer beef tongue slowly until tender. Skin and trim. Grind; return to liquid when cool. Thinly peel the 2 oranges and two lemons. Parboil 3 times, changing water after each boil. Prepare simple syrup by combining 1 cup sugar with 2 cups water; add peelings and cook to a medium syrup. Add remaining ingredients. Mix thoroughly. Let stand a week before using. When baking pies, dilute with spiced sweetened vinegar or apple cider.
Mincemeat and Memories MM Format by John Hartman Indianapolis, IN
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