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LOCATION: Recipes >> Preserving Meats >> Mincemeat 01

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British Mincemeat

1 lb stoned/chopped raisins
1 lb currants
1 lb mixed chopped candied peel
1 lb apples (peeled, cored and chopped)
grated zest of 3 lemons and 3 oranges
1/2 bottle brandy
1/2 bottle Madeira, port or sweet sherry
1 tbs mixed nutmeg, cloves and cinnamon
1 lb brown sugar
1 lb grated suet
1 lb lean roast beef chopped fine

Thoroughly mix the dry ingredients and place in an earthenware or
glass pan, pressing all down level. Pour the brandy and wine on
top. Exclude the air as far as possible with a tight-fitting lid
or foil to lmit evaporation. Keep in a cool place for 2 weeks,
then stir well and it is ready for use.

It will keep indefinitely if it is well capped or you can put it
in jars. You can pour a little brandy on top of it to improve its
taste and keeping qualities.

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