Recipe of the Day - Traditional Mincemeat
The countdown begins - this morning I'm making the mincemeat for the Christmas pies. Basically Mrs Beeton's Recipe downsized and made easier.
Suet seems to come in 200g packs these days, so as I'm lazy I have changed all the other ingredient amounts to match one pack (bloody metric). If you have the time use the recipe linked above if not there is no excuse for not making this.
200g Beef Suet
400g Mixed Fruit with peel
100g of Beef steak (raw minced)
200g of diced cooking apple
bit of nutmeg, squeeze of lemon, some lemon zest.
A large splash of brandy.
Mix them all together, squeeze into a sealable jar and leave for at least a couple of weeks; make it now for Christmas and you will be mouthing my name in thanks as you eat the best Mince Pies ever, and cursing as you will never be able to face a shop bought one ever again.