Mincemeat
Ingredients: ilb each of suet, raisins, currants, sultanas, apples and sugar, 2oz mixed peel, t lemon, \ teaspoonful salt, 1 teaspoonful each of nutmeg and cinnamon, 1 tablespoonful rum or brandy.
Method: Chop the suet very finely, add the apples, raisins, currants and peel all chopped very finely. Strain in the juice of the lemon and the grated rind. Lastly add the rum and spices. Put the mixture into a basin and stir each day for several days, keeping it covered in the meantime. Put in jars and cover as for jam.
When using make some short pastry and fill patty tins. Put a spoonful of the mincemeat in each one, wet the edges and cover with another round of pastry. Bake in a good oven till golden brown and sprinkle over a little sugar.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/AS19411220.2.159
Bibliographic details
Auckland Star, Volume LXXII, Issue 301, 20 December 1941, Page 13
Word Count
135Mincemeat Auckland Star, Volume LXXII, Issue 301, 20 December 1941, Page 13
Using This Item
Stuff Ltd is the copyright owner for the Auckland Star. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Auckland Libraries.
Log in