Recipe Talk

In 1979 I clipped a recipe by Merle Ellis on how to make real mincemeat filling (like 100 years ago) for Christmas mincemeat pies using beef, suet, tamarinds, raisins, spices, brandy etc.

After 5 moves in 20 years I've lost my copy. You have to start in September making it if you intend to bake pies by December.

Can anyone help me by emailing me a copy? I have the blues losing it.

old-fashioned crock mincemeat

Categories

Measure Ingredient

21/2 pounds Rump or bottom round steak; 2 to 3 lbs,

1 Beef tongue; about 3 pounds

1 pounds Beef kidney suet

4 cup Seedless dark raisins

4 cup Seedless golden raisins

2 cup Currants

1 cup Diced citron

2 large Orange peels; diced

1 large Lemon peel; diced

1 cup Dried figs; chopped

3 cup Sugar

1 teaspoon Ground cloves

2 teaspoon Salt

2 teaspoon Ground cinnamon

2 teaspoon Ground allspice

2 teaspoon Ground nutmeg

1 quart Brandy

1 quart Sherry

Tart apples; peeled, cored and chopped

Simmer the beef and tongue in enough water to cover until tender, about 2 hours. Remove and allow to cool. Remove any fat from the beef. Skin and trim the tongue. Cut both into cubes and run , along with the suet, through the coarse plate of a meat grinder. Add the raisins, currants, citron, orange peel, lemon peel, figs, sugar, cloves, salt, cinnamon, allspice and nutmeg. Mix well. Then add enough brandy to make a nice gushy mixture. Cover and let stand at least 1 month in the refrigerator. Check after 1 week or so and if the mixture has absorbed most of the brandy add enough sherry to moisten again. Add brandy and sherry alternately, as needed, to keep the mixture moist. Add 1 cup of chopped tart apples to each 1 1/4 cups of drained mincemeat before using it for mincemeat pies. Makes 1 1/2 to 2 gallons. NOTES : I have made this with game meat and it has worked quite well. A food processor can be used instead in place of a grinder. Just be careful not to chop it too fine. Recipe by: Merle Ellis L. A. Times

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This complete guide to what most Americans regard as the best-loved feast of the year includes all of the traditional recipes, plus regional classics and updated variations on heirloom dishes, covering every kind of poultry, stuffings, gravies, breads, vegetables, desserts, beverages, and more. Instructional illustrations throughout.