Ingredients
- 2 weeks before usin
- 2 weeks
- 1 allpice
- 1 raspberry preserves
- 1 strawberry preserves
- 4 lb beef tongue
- 4 lb beef rump
- 2 lb sultana raisins
- 2 lb seedless raisins
- 1 lb beef suet
- 2 lb currants
- 1 lb sugar
- 3/4 lb citron peel
- 1/2 lb orange peel
- 1/2 lb lemon peel
- 1 tb salt
- 1 tb cinnamon
- 2 ts nutmeg
- 1 1/2 ts mace
At this point, if you wish to store the mincemeat in smaller containers, transfer it to sterilized jars or crocks, add more liquor, and seal or cover them tightly. The mincemeat will keep more or less indefinitely in a cool place or in the refrigerator. When using for pies, Add 1 to 1 1/2 cups chopped fresh tart apple to each 2 1/2 to 3 cups mincemeat, bake at 450 F. for 10 minutes, reduce heat to
350 F. and continue baking until crust is well browned.
