o soften.
Stir in mincemeat until evenly distributed.
Carefully
meat grinder.
Grind suet through the fine plate of
ill help to make your mincemeat better.\".
Boil the rump
eat, mix the cooked beef, suet, apples, brown sugar, brandy, raisins
pples, golden raisins, currants, raisins, suet, allspice, cinnamon, brown sugar, citrus
Take 5 pounds of neck of beef and put to boil in enough water to cover the meat.
Take off the scum that rises when the water reaches the boiling point; add hot water from time to time until it is tender.
Then remove the lid from the pot and salt; let it boil until almost dry, turning the meat occasionally in the liquid. Take from fire and let stand overnight until thoroughly cold. Remove all bones, gristle or stringy bits; chop very fine, mincing at the time 3 pounds of beef suet, fresh.
Chop the nuts and candied peel finely.
Peel, core and chop the apples into small pieces.
Stir together with all the other ingredients and seal in sterilised jars.
Keep for at least 2 weeks before using in mince pies, mincemeat cakes, mincemeat puddings and steamed puddings.
astry-lined pie pan with mincemeat.
Adjust top crust or
Simmer all of the ingredients for 2 hours or until thick enough for wooden spoon to stand in.
Stir in the 1 cup of crab jelly (optional).
Let cool.
If you like brandy, add 1 cup.
Put mincemeat into storage container (preferably glass jars).
Half of recipe makes about 1 quart.
br>Add all the spices, suet, candied peels, almonds and salt
Put meat, suet, citron, peel, peeled and cored apples, lemon and orange through the meat grinder.
Mix throughly with sugar, currants. rasins, spices, salt, brandy and sherry.
Pack into quart jars and process or freeze.
Every few months add a couple of tablespoons brandy, sherry or rum if the mix looks dry.
Melt suet in a saucepan over medium-
Put the dried fruit, apples and almonds in a large bowl.
Add the sugar, suet, spices, lemon and orange rinds and juice and brandy or sherry, then mix all the ingredients together thoroughly. Cover the mincemeat and leave to stand for 2 days. Stir well.
Put into jars and cover.
Allow at least 2 weeks to mature before serving.
Cook meat and allow to cool.
Grind with uncooked suet.
Add other ingredients; mix well.
Add enough brandy to moisten.
Let stand for 3 weeks, then add sherry (keep moist).
This will keep for several weeks in the refrigerator.
When ready to bake pies, use 1 cup finely chopped apples and 1 1/2 cups mincemeat.
Pour into 9-inch unbaked pie shell.
Top with lattice top.
Sprinkle with sugar.
Bake at 400\u00b0 until golden brown.
Grind beef and suet (butter) together or chop in food processor.
Chop apples and orange or add to processor using on and off motions.
Combine all ingredients, except pastry in a large pot.
Simmer about 1 hour or until most of the liquid is gone.
Cool.
Prepare pastry for 2 crust pie.
Line a 9 to 10 inch pie pan with bottom crust; fill with cooled mincemeat mixture, top with remaining crust.
Crimp edges and prick top. Bake at 450 degrees for 10 minutes then lower heat to 350 degrees and bake for 30 minutes more.
Cook beef well.
Drain.
Grind suet raw.
Grind cooked beef. Add remaining ingredients and mix well.
Thin with apple juice or water.
Can mincemeat.
Makes 12 quarts.
1 quart makes 2 pies.
Simmer venison neck or roast in unsalted water until tender.
Cool and remove meat.
Run meat, suet, raisins and currents through meat grinder with a fine blade attached.
Combine all the ingredients.
Place in a roasting pan.
Stirring occasionally, cook at 325F until the apples are tender and mincemeat is hot.
Pack in hot pint jars and seal.
Place in hot water bath for 10 minutes.
Makes 10 pints.
Finely chop the suet by hand or in food
Put beef suet and raisins through food grinder, using coarse blade.
Put citron and apples through grinder.
Combine
all in a heavy kettle and add remaining ingredients in order, except brandy.
Bring to boil, stirring constantly.
Reduce heat and simmer 1 hour, stirring frequently.
The mixture will scorch easily.
Remove from heat and stir in brandy.
Ladle into
pint jars, leaving 1/2-inch headroom and process at 10 pounds pressure for 20 minutes or in a boiling water bath for 1 hour and 30 minutes.
Makes 5 pints.
Use any other canned fruit if desired.
Peel and grind apples, tomatoes and suet.
Mix ingredients together.
Heat to rapid boil and simmer until thick.
Pour into clean jars.
Process in boiling water for 25 minutes.