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Categories:
suet beef apples raisins currants cinnamon mace nutmeg black pepper apple cider red wine sweet brandy wine
Viewed: 28 - Published at: 3 years agoIngredients
- 2 pounds meat cooked*
- 1 pound suet beef, chopped
- 2 pounds apples cored, peeled, chopped
- 1 pound raisins, seedless
- 1 pound currants
- 1 tablespoon cinnamon
- 1 tablespoon mace
- 1 tablespoon nutmeg
- 1 tablespoon black pepper
- 1 quart apple cider
- 2 cups red wine sweet
- 1 x brandy to taste
- 1 x wine to taste
Method
- *Meat should be beef tongue, venison, or some cut which will maintain its texture during fermentation.
- Combine all ingredients in a clean stoneware crock.
- Add enough wine and brandy to taste, completely covering the chopped ingredients.
- Weight down ingredients with a heavy plate topped with a sealed quart jar full of water to keep ingredients submerged in the liquid.
- Cover with cheesecloth and tie loosely; add stoneware cover if available.
- Store in a cool place for six to eight weeks or longer.
- Check from time to time.
- If liquid level falls, add more wine, cider, and brandy.
- Use this mincemeat in any pie shell.
- Cover with a lattice top and crimp the edge.
- Brush crust with beaten egg white for a golden blaze.
- Bake at 425F (220C).
- for 15 minutes and then at 375F (190C).
- for another half hour, or until crust is golden and filling is simmering throughout.
