MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Excellent Mincemeat
 Categories: Fruits, Citrus, Beef
      Yield: 1 recipe

      3 lg Lemons
      3 lg Apples
      1 lb Seedless raisins
      1 lb Currants
      1 lb Suet
      2 lb Moist sugar 
      1 oz Candied citron; sliced
      1 oz Candied orange-peel; sliced
      1 oz Candied lemon-peel; sliced
      1    Teacupful of brandy *
      2 tb Orange marmalade.

  * The British/UK archaic "teacup" measure is 150 mL or 5 fl/oz.
  - UDD

  Grate the rinds of the lemons; squeeze out the juice, strain it,
  and boil the remainder of the lemons until tender enough to pulp or
  chop very finely. Then add to this pulp the apples, which should be
  baked, and their skins and cores removed; put in the remaining
  ingredients one by one, and, as they are added, mix everything very
  thoroughly together. Put the mincemeat into a stone jar with a
  closely-fitting lid, and in a fortnight it will be ready for use.

  This should be made the first or second week in December.

  From: Isabella Beeton, Beeton's Book of Household Management, 1861

  RECIPE FROM: https://rachels-kitchen.com

  Uncle Dirty Dave's Archives

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