Homemade Mincemeat
2 pounds lean beef
1 pound suet
4 pounds tart apples
4 cups sugar
2 pounds currants
3 pounds seedless raisins
1/2 pound citron, cut fine
2 oranges, juice and grated peel
1 lemon, juice and grated peel
2 cups cider
1/2 cup brandy
1 tablespoon salt
1 1/4 teaspoons whole nutmeg, grated
1/2 teaspoon mace
Cook beef slowly in hot water to cover until tender, about three hours.
Cool. Put through food chopper with suet and apples, using coarse blade. Add remaining ingredients and mix thoroughly. Simmer one hour.
To prepare pie:
Place three cups of mincemeat in unbaked pastry shell. Adjust top crust.
Bake at 450 degrees for 15 minutes. Lower heat to 350 degrees for 25 to 30 minutes longer. Serve with hard sauce.
To can mincemeat:
If mincemeat is to be kept for more than ten days, it must be canned under pressure. Process pints for 75 minutes at 10 pounds pressure and quarts for 90 minutes at 10 pounds pressure.
Hard sauce:
Cream 1/2 cup butter and two cups confectioners' sugar together until smooth. Add one egg white and one teaspoon vanilla. Beat until fluffy. Add 1/2 teaspoon each of brandy and rum, if desired. Mix well.
1 pound suet
4 pounds tart apples
4 cups sugar
2 pounds currants
3 pounds seedless raisins
1/2 pound citron, cut fine
2 oranges, juice and grated peel
1 lemon, juice and grated peel
2 cups cider
1/2 cup brandy
1 tablespoon salt
1 1/4 teaspoons whole nutmeg, grated
1/2 teaspoon mace
Cook beef slowly in hot water to cover until tender, about three hours.
Cool. Put through food chopper with suet and apples, using coarse blade. Add remaining ingredients and mix thoroughly. Simmer one hour.
To prepare pie:
Place three cups of mincemeat in unbaked pastry shell. Adjust top crust.
Bake at 450 degrees for 15 minutes. Lower heat to 350 degrees for 25 to 30 minutes longer. Serve with hard sauce.
To can mincemeat:
If mincemeat is to be kept for more than ten days, it must be canned under pressure. Process pints for 75 minutes at 10 pounds pressure and quarts for 90 minutes at 10 pounds pressure.
Hard sauce:
Cream 1/2 cup butter and two cups confectioners' sugar together until smooth. Add one egg white and one teaspoon vanilla. Beat until fluffy. Add 1/2 teaspoon each of brandy and rum, if desired. Mix well.
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