James Beard's Mincemeat

"This is the real thing! When people know I'm making I get lots of requests to share. This recipe originally appeared in Gourmet Magazine, November 1969, and is from the files of Linda Shogren."
 
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Ready In:
722hrs
Ingredients:
19
Yields:
20-25 pies

ingredients

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directions

  • "Begin by assembling a goodly supply of Cognac, apple brandy, sherry, and if you can find it, boiled cider. If not, settle for more apple brandy or applejack and more Cognac. You can also use up any odd liqueur or that bottle you were given last Christmas and have kept hidden on a shelf. All these things will help to make your mincemeat better.".
  • Boil the rump and tongue separately in salted water until tender. Let the rump cool until it can be handled, remove the excess fat, and chop coarsely or put through the coarse blade of a meat grinder.
  • Let the tongue cool, remove the skin, and chop or grind coarsely.
  • Chop the beef suet very finely and combine it in a crock with the meats.
  • Add raisins, sultanas, currants, citron, peels and mix well.
  • Add sugar and jams and salt. Mix spices together and mix into the mixture in the crock.
  • Mix ingredients well with the hands and then cover the mixture with Sherry, Cognac, etc. -- enough to a make a rather loose mixture.
  • Cover tightly and let rest for 2 weeks.
  • Uncover and taste and add more spirits if necessary. Let rest for another 2 weeks before using.
  • At this point, if you wish to store the mincemeat in smaller containers, transfer it to sterilized jars or crocks, add more liquor, and seal or cover them tightly.
  • The mincemeat will keep more or less indefinitely in a cool place or in the refrigerator.
  • When using for pies, Add 1 to 1 1/2 cups chopped fresh tart apple to each 2 1/2 to 3 cups mincemeat. Bake at 450°F for 10 minutes; reduce heat to 350°F and continue baking until crust is well browned.

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RECIPE SUBMITTED BY

I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico. Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring. Favorite cookbook? I have over 100 or so. I love reading recipes. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
 
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