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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Mince Meat (Grandma Lucas ) Recipe

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This recipe for Mince Meat (Grandma Lucas ) is from The Nyland, Holck, Yau and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb seedless dark raisins
1 lb currants
1 lb mixed peel
3 lbs sugar
1 lb light raisins
1/2 peck apples (9 lbs) - peeled and cored
1 lb beef suet - melt in oven
pinch salt
1 1/2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp ground allspice
Directions:
Directions:
Separate the connective tissue from the suet. Put connective tissue in a 250º oven and melt out rest of suet.

Grind the apples and suet alternately with a meat grinder using 1/4" round holes in grinding disk.

In a very large canning kettle or pot, add ground apples and suet and suet drippings to fruit and spices and mix well. Place in a crock or very large glass bowl, leaving room at top for fermentation. Drizzle 4 tbsp. of rum over top and store in a cool place till needed.
Personal Notes:
Personal Notes:
Marie makes it in October - stores it, but not in freezing temps, till Christmas holidays and packs the unused portions in jars leaving headroom and freezes it till needed the next year or 2.

 

 

 

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