MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Excellent Mincemeat
Categories: Fruits, Citrus, Beef
     Yield: 1 recipe

     3 lg Lemons
     3 lg Apples
     1 lb Seedless raisins
     1 lb Currants
     1 lb Suet
     2 lb Moist sugar
     1 oz Candied citron; sliced
     1 oz Candied orange-peel; sliced
     1 oz Candied lemon-peel; sliced
     1    Teacupful of brandy *
     2 tb Orange marmalade.

 * The British/UK archaic "teacup" measure is 150 mL or 5 fl/oz.
 - UDD

 Grate the rinds of the lemons; squeeze out the juice, strain it,
 and boil the remainder of the lemons until tender enough to pulp or
 chop very finely. Then add to this pulp the apples, which should be
 baked, and their skins and cores removed; put in the remaining
 ingredients one by one, and, as they are added, mix everything very
 thoroughly together. Put the mincemeat into a stone jar with a
 closely-fitting lid, and in a fortnight it will be ready for use.

 This should be made the first or second week in December.

 From: Isabella Beeton, Beeton's Book of Household Management, 1861

 RECIPE FROM: https://rachels-kitchen.com

 Uncle Dirty Dave's Archives

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