1743.—MINCEMEAT, AMERICAN RECIPE FOR.
Ingredients.—2 lbs. of finely-chopped cooked fresh beef-tongue, 1 lb. of finely-chopped suet, 2 lbs. of sugar, 2 lbs. of currants, washed and dried, 2 lbs. of raisins, stoned and quartered, 1 lb. of shredded candied citron, 3 lbs. of chopped apples, the finely-grated rind of 4 lemons, ¼ of a teaspoonful each of ground allspice, cloves, cinnamon and nutmeg, 1 teaspoonful of salt, 1 teaspoonful of black pepper, ½ pint of brandy, 1¼ pints of sherry, 1 pint of sweet cider.
Method.—Mix all the ingredients, except the apples and cider. Let it remain in covered jars for 3 days, then add the cider and apples, and use.
Average Cost.—About 10d. per lb.
1744.—MINCEMEAT, LEMON.
Ingredients.—2 large lemons, 6 large apples, ½ a lb. of suet, 1 lb. of currants, ½ a lb. of sugar, 2 ozs. of candied lemon-peel, 1 oz. of citron, mixed spice to taste.
Method.—Pare the lemons, squeeze them, and boil the peel until it is tender enough to mash. Add to the mashed lemon-peel the apples, which should be pared, cored and minced, the chopped suet, currants, sugar, sliced peel and spice. Strain the lemon-juice to these ingredients, stir the mixture well, and put it in a jar with a close-fitting lid. Stir occasionally, and in a week or 10 days the mincemeat will be ready for use.
Average Cost.—1s. 7d.
1745.—VANILLA SUGAR. (Fr.—Sucre à la Vanille.)
Ingredients.—2 lb. of castor sugar, 1 oz. of vanilla pod.
Method.—Cut the pod into small pieces, pound with the sugar in a mortar until smooth, then rub through a fine sieve. Unless kept in a perfectly air-tight tin, the sugar will lose much of its flavour.
Average Cost.—2s. 6d.
