James Beard's Mincemeat
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
Ingredients
- 4lbbeef rump or brisket
- 4lbbeef tongue
- 1lbbeef suet
- 2lbseedless raisins
- 2lbsultana raisins
- 2lbcurrants
- 3/4lbcitron peel, diced and
- 1/2lborange peel, finely chopped
Directions
- 1
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
- 2
If not, settle for more apple brandy or applejack and more Cognac
- 3
You can also use up any odd liquers or that bottle you were given last Crhistams and have kept hidden on a shelf
- 4
All these things will help to make your mincemeat better." Boil the rump and tongue seperately in salted water until tender
- 5
Let the rump cool until it can be handled, remove the excess fat, and chop coarsely or put through the coarse blad of a meat grinder
- 6
Let the tongue cool, remove the skin, and chop or grind coarsely
- 7
Chop the beef suet very finely and combine it in a crock with the meats
- 8
Add raisins, sultanas, currants, citron, peels and mix well