Text 13826, 83 rader
Skriven 2011-07-24 20:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Mincemeat 1
===================
-=> Quoting Nancy Backus to Dale Shipp <=-

 NB> I used to really like mincemeat pie, too... but it's almost
 NB> always made with apple.  I saw a recipe once, in an old
 NB> cookbook, that didn't have apple, just the minced meat and
 NB> raisins and spices and such...

Here's one of three apple-less versions:

This first one is very old fashioned as it actually has meat in
it...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: James Beard's Mincemeat
 Categories: Holiday, Pies, Beef, Fruit
      Yield: 1 huge batch
 
      4 lb Beef rump or brisket
      4 lb Beef tongue
      1 lb Beef suet
      2 lb Seedless raisins
      2 lb Sultana raisins
      2 lb Currants
    3/4 lb Citron peel, diced and
    1/2 lb Orange peel, finely chopped
    1/2 lb Lemon peel, finely chopped
      1 lb Sugar
      1 pt Strawberry preserves
      1 pt Raspberry preserves
      1 tb Salt
      1 tb Cinnamon
      2 ts Nutmeg
  1 1/2 ts Mace
      1 ts Allspice
    3/4 ts Ground cloves
           Sherry or cognac
 
  Begin by assembling a goodly supply of Cognac, apple brandy,
  sherry, and if you can find it, boiled cider. If not, settle for
  more apple brandy or applejack and more Cognac. You can also use
  up any odd liqueurs or that bottle you were given last Christmas
  and have kept hidden on a shelf. All these things will help to
  make your mincemeat better.
  
  Boil the rump and tongue separately in salted water until tender.
  Let the rump cool until it can be handled, remove the excess fat,
  and chop coarsely or put through the coarse blade of a meat
  grinder. Let the tongue cool, remove the skin, and chop or grind
  coarsely. Chop the beef suet very finely and combine it in a crock
  with the meats. Add raisins, sultanas, currants, citron, peels and
  mix well.  Add sugar and jams and salt. Mix spices together and
  mix into the mixture in the crock. Mix ingredients well with the
  hands and then cover the mixture with Sherry, Cognac, etc. --
  enough to a make a rather loose mixture. Cover tightly and let
  rest for 2 weeks. Uncover and taste, and add more spirits if
  necessary. Let rest for another 2 weeks before using.
  
  At this point, if you wish to store the mincemeat in smaller
  containers, transfer it to sterilized jars or crocks, add more
  liquor, and seal or cover them tightly. The mincemeat will keep
  more or less indefinitely in a cool place or in the refrigerator.
  
  When using for pies,  Add 1 to 1 1/2 cups chopped fresh tart apple
  to each 2 1/2 to 3 cups mincemeat, bake at 450 F. for 10 minutes,
  reduce heat to 350 F. and continue baking until crust is well
  browned.
  
  From: Gourmet Magazine, November 1969, from the files of Linda
  Shogren
 
MMMMM

Cheers

YK Jim


... As scary as Dollar Store Scrapple.

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