|
Rick's Mincemeat (From American Charcuterie, V. Wise) desserts, meats, relishes 5 lb beef shank with marrow 1 beef heart, about 2 1/2 lb 1 1/2 lb suet, chopped 1 lb dried currants 1 lb golden raisins 1/2 lb citron, chopped 2 lb candied citrus peel 2 cup dark molasses 1 lb brown sugar 1 quart sparkling cider, pref. frnch 3 lb tart apples, cored, diced 2 quinces, cored, diced 1 tablespoon ground mace 2 tablespoon ground cinnamon 2 tablespoon ground nutmeg 2 tablespoon ground allspice 2 tablespoon white pepper 1 fifth bottle brandy Clean heart (or ask the butcher to do it for you), removing any outer white membrane and inner dark membrane. Cut into 1/4 inch dice. Place beef shanks on a baking sheet and roast in a 350 degree oven 30 minutes. When done, remove and cool enough to handle. Cut meat into 1/4 inch dice, remove marrow, and place both in a large pot. . Add heart, suet, currants, raisins, citron, candied citrus peel, molasses, brown sugar, and cider to the pot. Set over medium low heat and bring to a boil, stirring frequently. Cook while preparing apples and quinces. . Add apples and quinces, along with spices and brandy, to the pot. Place pot on a stovetop trivet and simmer 3 hours, stirring frequently. Remove from heat, cool, and pack into storage containers. . Refrigerate up to one year -- mincemeat improves with age. Two cups will fill a nine-inch piecrust. From: Peter Morwood & Diane Duane Date: 09 Oct 97 Chile-Heads List Ä Yield: 20 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - Brazil Phone Cards - Gloss Treatment For Hair - Mauritania Calling Cards - Calling Cards - Moving & Storage |