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Mrs Beeton's Mincemeat Receipt

I forgot to remind you earlier to use this receipt (recipe) - you will never want to taste commercial mincemeat again:

Mrs Beeton's Mincemeat

2lbs raisins
3lbs currants
1 1/2lbs lean beef
3lbs beef suet
2lbs moist sugar
2oz citron
2oz candied lemon peel
2oz candied orange peel
1 small nutmeg
1 pottle of apples [a pottle is 4lbs]
the rind of two lemons, the juice of one
½ pint brandy

Stone and cut the raisins once or twice across, but do not chop them; wash, dry and pick the currants free from stalks and grit, and mince the beef and suet, taking care the latter is chopped very fine; slice the citron and candied peel, grate the nutmeg, and pare, core and mince the apples; mince the lemon peel, strain the juice and when all the ingredients are thus prepared, mix them well together, adding the brandy when the other things are well blended; press the whole into a jar, carefully exclude the air, and the mincemeat will be ready for use in a fortnight.


Mrs. Beeton's Mincemeat Receipt.
Is the meat cooked before putting in jar?

TE - No...

Another question Mrs. Beeton mincemeat. The deer meat I am using is from a very tough old buck. I had to boil roundsteak 4 hours to make my stew tender enough to eat. Should I use a tenderizer before making the mincemeat or will the curing process tenderize it enough?

TE - No idea, I would guess the mincing and curing alone will make it tender enough, I certainly wouldn't par-boil it first or anything.

I like this mincemeat recipe. This used to be called Christmas Pie, but after Oliver Cromwell outlawed Christmas in England the name was changed to mince or mincemeat. The brandy and different citrus oils etc tenderize the meat so DON'T cook anything before baking the pie. This recipe is VERY similar to the one found in the "Coyote Cafe Cookbook", but in that one there is more booze and a longer "curing" time before use than the "fortnight" mentioned here. :)

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