"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mince Meat Recipe

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This recipe for Mince Meat, by , is from The Shumway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grams Jo Shumway
Added: Wednesday, September 30, 2009


2 lbs lean meat-cooked and chopped (keep stock)
1/2 lb chopped suet
5 lbs tart apples OR 4 qts unsweetened apples
2 lbs raisins
2 lbs currents -use citron lemon peel if you would like
1 Tbsp cinnamon
1 Tbsp mace
1 Tbsp allspice
1 Tbsp cloves
1 Tbsp nutmeg
2 tsp salt
2 1/2 c. sugar
1 qt stock from cooked meat
1 qt grape juice or cider
1 gal crushed or chopped pineapple

Cook meat. In separate stock pan, add all ingredients in order plus 1/4 vinegar and cook slowly for about 2 hours over low heat. It burns easy.

Number Of Servings:
Number Of Servings:
8 quarts




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