CHRISTMAS MINCE MEAT.
When making your Christmas ;mincemeM try this ascellent recipe. The tripe is fi delicious improvement, but -can be omitted if preferrcd::~l!>- -raisins (weighed when stoned), lib. currants, lib. sultanas, 21b. apples, lib candied peel, lib prepared tripe, 3 lemons, Ho. sugar, 2 teaspoonfuls of mixed spice, 1 wineglass of sherry, 1 wineglass of brandy, or two wineglasses of sherry. Wash and dry the fruit, stone ■the peel, core, and cjfop chop the candied peel, cut;-the-tripe into pieces as-small as currants., grate the rind of the lemons, add the juice to the shfliirv. Mix all the A#*, jng :t-he cherry last, chop . well, ;fili clean jars, and cover with pmserving, Keep in -a tiool -place.
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Bibliographic details
New Zealand Herald, Volume LXIII, Issue 19512, 16 December 1926, Page 9
Word Count
117CHRISTMAS MINCE MEAT. New Zealand Herald, Volume LXIII, Issue 19512, 16 December 1926, Page 9
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