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Mincemeat
4 lb Sugar 4 Calf tongue; boiled 2 1/2 lb Suet 2 lb Raisins 2 lb Currants 1/2 lb Citron, finely chopped 1/2 lb Orange rind, candied; finely -chopped 6 lb Apple; chopped 1 T Cloves 1 T Cinnamon 1 T Allspice 2 Whole nutmeg; grated 1/2 lb Almond, finely chopped 1 T Salt 4 Orange; rind & juice of 4 Lemon; rind & juice of 1/2 lb Lemon rind, candied; finely -chopped 1 qt Brandy 2 qt Whiskey Chop the calves` tongues very fine, add sugar, raisins, currants and citron. Mix all together. Chop apples fine (do not mash) and add to calves` tongues. Add spices and suet, remaining fruit, almonds and salt, and mix thoroughly. Pour over this the fruit juices and rind, the brandy and whiskey. Put mixture into a crock with a lid. Place a cloth over the top of the crock and put on lid. Put in cool place for 3 weeks. Then add more salt and spices if needed. Let stand at least 4 weeks before using. When using as filling for pies, always bake between 2 crusts. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes : Culinary Arts Press, 1936 |
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