From: awhitfie@magnus.acs.ohio-state.edu (Alice M. Whitfield) Reply-To: awhitfie@magnus.acs.ohio-state.edu (Alice M. Whitfield) Newsgroups: rec.food.recipes Followup-To: rec.food.cooking Subject: Mincemeat Date: 28 Nov 1995 07:45:42 -0700 Organization: The Ohio State University Message-ID: ddelgado.itg.bicc.ohsu@ohsu.EDU requested an old fashioned (lots of brandy) recipe for mincemeat? This is a traditional mincemeat recipe that I've made over and over again with excellent results and *amazement* that I made it myself ;^> ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Mincemeat Categories: Holidays, Preserving Yield: 2 gallons 2 lb Beef, boiled, cooled, and 3/4 lb Citron, minced -chopped fine (beef can be 2 T Cinnamon -leftovers from stock- 1 t Nutmeg -making chopped by hand) 1 T Cloves 1 lb Beef suet, minced 1 T Allspice 5 lb Apples, peeled, cored 2 T Mace -and chopped 1 T Salt 2 lb Raisins, chopped 2 1/2 lb Brown sugar 1 lb Sultana raisins, chopped 1 qt Dark sherry 2 lb Currants 1 pt Brandy In a very large bowl, combine all the ingredients except the brandy. Mix thoroughly and pack in large sterilized canning jars with tight lids. Pour the brandy over the packed mince- meat and seal with the lids. Store in a cool, dark place. The mincemeat improves with age. If needed, it can be rejuvenated with another splash of brandy. It can be used in 2 weeks but is best made in October when apples are plentiful, for use the following year. Makes nearly 2 gallons. From: Home Made by Sandra Oddo (Atheneum) as printed in House & Garden, December, 1975 I've made this mincemeat and it is really wonderful. However, I've never tried to keep it for more than a month. AND, I kept it in my refrigerator -- couldn't bring myself to trust meat and suet not to spoil... Alice Whitfield, Columbus, Ohio ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.