MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Victorian Mincemeat
Categories: Beef, Fruits, Citrus, Wine, Herbs
Yield: 12 servings

100 g Boiled ox-tongue or
- well-cooked sirloin steak,
- diced fine
250 g Raisins
250 g Fine diced apples
250 g Beef suet
35 g Currants
35 g Sugar
60 g Diced candied peel
1/2 lg Lemon; boiled until tender,
Drained, fine chopped
Zest of half another large
- lemon
pn Salt
1/4 Whole nutmeg; ground
+=OR=+
1/4 tb Ready ground nutmeg
1/4 ts Ground mace
1 ts Ground ginger
60 ml Sherry or Madeira
125 ml Brandy

Set the oven @ 220°C/425°F/Gas 7

Zest the lemon and place the zest aside. Cut in half and
juice one half and add the juice to a bowl of water.
Peel and core the apple and dip into the water and lemon
juice before dicing into small cubes.

Place in a pan without any liquid and cook on a low heat
until semi soft, about 5 minutes. Then leave to cool
completely. Place in a bowl along with all the other
ingredients apart from the apple and mix together until
well combined.

As soon as the apples are cold, add them to the rest of
the ingredients and mix well together until all
combined. Place the mincemeat into sterilized jam jars
up to the top and then place a disc of silicone paper
over the top and seal and label with the date.

Store your mincemeat in a cool cupboard and leave it to
mature for at least 2-3 weeks before using, the longer
the better.

NOTE: To sterilise the jam jars, wash thoroughly in hot,
soapy water and rinse well. Then place jars and lids
upside down in a moderate oven gas1/275°F/140°C for about
30 minutes.

Turn the oven off and leave the jars to cool.

Makes enough for at least 25 mince pies

RECIPE FROM: https://www.telegraph.co.uk

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