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James Beard's Traditional Mincemeat


Serving a crowd, a traditional mincemeat recipe using cost saving cuts of meat capable once used in other recipes of serving up to 50 people. Marinated in cognac and other liqueurs in an old fashioned crock for weeks.













Trans-fat Free, High Fiber


4 pounds beef roast, rump
or brisket
4 pounds calf tongue
1 pound beef suet
2 pounds raisins, seedless
2 pounds raisins, seedless
2 pounds currants
¾ pound citron
peel, diced
½ pound orange zest
finely chopped
½ pound lemon zest
finely chopped
1 pound sugar
1 pint strawberry preserves
1 pint raspberry jam
1 tablespoon salt
1 tablespoon cinnamon
2 teaspoons nutmeg
1 ½ teaspoons mace
1 teaspoon allspice
¾ teaspoon cloves
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 1½ cups chopped fresh tart apple to each 1½ to 3 cups mincemeat, bake at 450 F. for 10 minutes, reduce heat to 350℉ (180℃). and continue baking until crust is well browned.


* not incl. in nutrient facts

Add review





ew disgusting! just kidding, I tried it and its great!

over 12 years ago

Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 48410% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 329mg 14%
Total Carbohydrate 31g 31%
Dietary Fiber 5g 20%
Sugars g
Protein 49g
Vitamin A 3% Vitamin C 160%
Calcium 10% Iron 29%
* based on a 2,000 calorie diet How is this calculated?


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