| Share page |
|
294 |
MINCED MEATS. |
||
|
MINCED MEATS.
Minced Meat with Uncooked Meat.— Take 3 1-2pounds each of finely chopped beef suet, the lean sirloin of beef minced raw, and finely chopped apples that are large and plump, 7 pounds of well picked, washed and dried currants, 1-2 pound each of citron, lemon peel and orange peel, cut small; 2 lb. fine moist sugar, 1 oz. mixed spices, the rind and juice of 4 lemons and 4 California oranges. Mix well and put in a deep pan, mix a bottle of brandy and 1 of white wine, the juice of the lemons and oranges that have been grated together in a basin, pour 1-2 over and press down tight with the hand, then add the other half and cover closely. It can be made 1 year to be used the next.
Minced Meat with Raisins.—Of the lean of a round of fresh beef that has been boiled thoroughly and tender recently, but cold, 3 pounds chopped as finely as possible with a chopping knife, clear off skin and filaments, 2 pounds of fresh beef suet minced very fine and add to it, and 1 pound of brown sugar. Mix thoroughly. Pick, wash and dry well before the fire 2 pounds of currants and 2 pounds of the best of raisins seeded and chopped fine. Some raisins have no seeds, and therefore are the best for cooking purposes. Three pounds of finely chopped apples, the peel and juice of 2 large lemons or oranges, the peel grated in a saucer and the juice strained through a sieve over it Mix this with the raisins and currants; 1 pint of sweet wine, 1 tablespoonful of finely powdered cinnamon and white ginger, the spoons heaped; a heaped tea-spoonful each of powdered nutmeg, cloves, mace and pimento, and also 1-2 pound of citron, not minced, but cut into large slips. Press the whole into a deep stone jar when thoroughly mixed, and keep it covered in a cool, dry place. One-half the quantity is enough unless for a very large family. Have citron, orange and lemon peel ready, and put some in each of the pies when made.
Lemon Minced Meat.—Pound 4 lemons in a mortar after boiling them till soft, or chopping them while warm will do. Then mix with them 2 pounds of white sugar, let it remain over night, then the next morning add 2 pounds of suet minced very fine, 1 pound of raisins chopped and seeded, 2 pounds of clean, washed and dried currants, a gill each of brandy and port wine, 1 spoonful of mixed spices.
Rich Mince Meats.—Take 12 pounds of fat rump beef, the fatter the better, 4 pounds of fat pork, boil them together in just enough water to cover them until very tender; when sufficiently done the meat will fall away from the bone; chop them together while warm; when finely minced add 4 pounds currants washed, |
|||