MINCE-MEAT
Take three apples, three lemons, one pound of raisins, three quarters of a pound of currants, one pouni of best beef suet, quarter of a pound of raw beef, two pounds moist sugar, four ounces candied peel, quarter of a rind of fresh orange, one heaping, teaspoonf ul of powdered spices— equal parls of cinnamon cloves and nutmeg — one glass of port wine, and half a pint of brandy. Peel the apples and cut out cores very carefully and bake the pieces until soft. Squeeze the lemons, and cut away the white, and boil the peel till fairly soft. Stone the raisins, wash and pick the currants. Chop the suet fine, as also the raw meat and lemon-peel. This done, mix all the ingredients thoroughly, and lastly, add the brandy. Stir well, press the mince into ajar and put a piece of brandied paper over it. Stir now and then, and place fresh paper on top, adding occasionally a spoonful of brandy. Good for a year.
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Bibliographic details
Tuapeka Times, Volume XX, Issue 1415, 24 December 1887, Page 3 (Supplement)
Word Count
167MINCE-MEAT Tuapeka Times, Volume XX, Issue 1415, 24 December 1887, Page 3 (Supplement)
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