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| RECIPE FOR BARNES FAMILY MINCEMEAT |
Title: Barnes Family Mincemeat Category: Fruits Midwestern Beef Serves: 1
Ingredients:
| 1.00 | | Large beef tongue | | 2.00 | | Oranges | | 2.00 | | Lemons | | 1.00 | c | Sugar | | 2.00 | c | Water | | 0.50 | lb | Ground beef suet (optional) | | 5.00 | lb | Tart apples, chopped | | 2.00 | lb | Stewed raisins | | 1.00 | lb | Currants | | 0.50 | lb | Ground citron | | 2.00 | oz | Lemon peel | | 2.00 | oz | Orange peel | | 0.50 | lb | Blanched almonds | | | Red and green candied | | | -cherries | | | Juice from oranges and | | | -lemons | | 3.00 | lb | Brown sugar | | 1.00 | T | Salt | | 0.50 | ts | Mace | | 0.50 | ts | Allspice | | 0.50 | ts | Nutmeg | | 1.00 | ts | Cinnamon |
Instructions: Simmer beef tongue slowly until tender.
Skin and trim.
Grind; return to liquid when cool.
Thinly peel the 2 oranges and two lemons.
Parboil 3 times, changing water after each boil.
Prepare simple syrup by combining 1 cup sugar with 2 cups water; add peelings and cook to a medium syrup.
Add remaining ingredients.
Mix thoroughly.
Let stand a week before using.
When baking pies, dilute with spiced sweetened vinegar or apple cider.
Mincemeat and Memories MM Format by John Hartman Indianapolis, IN
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