• 10/26 Mincemeat Day - 4

    From Dave Drum@1:3634/12 to All on Mon Oct 25 05:29:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Victorian Mincemeat
    Categories: Beef, Fruits, Citrus, Wine, Herbs
    Yield: 12 servings

    100 g Boiled ox-tongue or
    - well-cooked sirloin steak,
    - diced fine
    250 g Raisins
    250 g Fine diced apples
    250 g Beef suet
    35 g Currants
    35 g Sugar
    60 g Diced candied peel
    1/2 lg Lemon; boiled until tender,
    Drained, fine chopped
    Zest of half another large
    - lemon
    pn Salt
    1/4 Whole nutmeg; ground
    1/4 tb Ready ground nutmeg
    1/4 ts Ground mace
    1 ts Ground ginger
    60 ml Sherry or Madeira
    125 ml Brandy

    Set the oven @ 220°C/425°F/Gas 7

    Zest the lemon and place the zest aside. Cut in half and
    juice one half and add the juice to a bowl of water.
    Peel and core the apple and dip into the water and lemon
    juice before dicing into small cubes.

    Place in a pan without any liquid and cook on a low heat
    until semi soft, about 5 minutes. Then leave to cool
    completely. Place in a bowl along with all the other
    ingredients apart from the apple and mix together until
    well combined.

    As soon as the apples are cold, add them to the rest of
    the ingredients and mix well together until all
    combined. Place the mincemeat into sterilized jam jars
    up to the top and then place a disc of silicone paper
    over the top and seal and label with the date.

    Store your mincemeat in a cool cupboard and leave it to
    mature for at least 2-3 weeks before using, the longer
    the better.

    NOTE: To sterilise the jam jars, wash thoroughly in hot,
    soapy water and rinse well. Then place jars and lids
    upside down in a moderate oven gas1/275°F/140°C for about
    30 minutes.

    Turn the oven off and leave the jars to cool.

    Makes enough for at least 25 mince pies

    RECIPE FROM: https://www.telegraph.co.uk

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