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Ingredients Jump to Instructions ↓

  1. Exported from MasterCook

  2. MINCE MEAT

  3. 1 Preparation Time :

  4. Categories : Pies

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 4 lb Sugar

  7. 4 ea Calf tongue, boiled

  8. 2 1/2 lb Suet

  9. 2 lb Raisins

  10. 2 lb Currants

  11. 1/2 lb Citron, finely chopped

  12. 1/2 lb Orange rind, candied, finely

  13. 6 lb Apple, chopped

  14. 1 T Cloves

  15. 1 T Cinnamon

  16. 1 T Allspice

  17. 2 ea Nutmeg, whole, grated

  18. 1/2 lb Almond, finely chopped

  19. 1 T Salt

  20. 4 ea Orange, rind & juice of

  21. 4 ea Lemon, rind & juice of

  22. 1/2 lb Lemon rind, candied, finely

  23. 1 qt Brandy

  24. 2 qt Whiskey

  25. Chop the calves' tongues very fine, add sugar, raisins, currants and citron. Mix all together. Chop apples fine (do not mash) and add to

  26. calves' tongues. Add spices and suet, remaining fruit, almonds and salt, and mix thoroughly. Pour over this the fruit juices and rind,

  27. the brandy and whiskey. Put mixture into a crock with a lid. Place a

  28. cloth over the top of the crock and put on lid. Put in cool place for 3 weeks. Then add more salt and spices if needed. Let stand at least

  29. weeks before using. When using as filling for pies, always bake

  30. between 2 crusts.

  31. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary

  32. Arts Press, 1936. - - - - - - - - - - - - - - - - - -

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