Mince Meat

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Servings: 1 Difficulty: Intermediate
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Traditional spiced mincemeat with boiled calf tongue, dried fruits, and brandy
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Mince Meat

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 2171.2

Description

This traditional mincemeat recipe combines boiled calf tongue with a generous mix of raisins, currants, apples, and candied citrus. Infused with warm spices like cinnamon, cloves, and allspice, it is steeped in brandy and whiskey for several weeks to develop deep, complex flavors. It serves as a rich, savory-sweet filling for pies and pastries.

Ingredients

Directions

  1. Chop the calves' tongues very fine, add sugar, raisins, currants and citron.
  2. Mix all together.
  3. Chop apples fine (do not mash) and add to calves' tongues.
  4. Add spices and suet, remaining fruit, almonds and salt, and mix thoroughly.
  5. Pour over this the fruit juices and rind, the brandy and whiskey.
  6. Put mixture into a crock with a lid.
  7. Place a cloth over the top of the crock and put on lid.
  8. Put in cool place for 3 weeks.
  9. Then add more salt and spices if needed.
  10. Let stand at least 4 weeks before using.
  11. When using as filling for pies, always bake between 2 crusts

Nutrition Facts

Servings 1

Amount Per Serving
Calories 2171.2kcal
% Daily Value *
Total Fat 28.7g45%
Saturated Fat 2.0g10%
Cholesterol 0.0mg0%
Sodium 9.1mg1%
Total Carbohydrate 483.6g162%
Dietary Fiber 11.6g47%
Sugars 471.8g
Protein 14.0g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allspice, almond, apple, baking, boiled, brandy, calf, candied, chopped, cinnamon, citron, cloves, currants, dessert, finely, grated, international, juice, lemon, meat
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