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Standard
or Canned Mince
Pie Filling
Ingredients:
2
pounds of lean fresh beef, cooked and chopped fine
1 pound beef suet, cleared
of strings and finely minced
5 pouds apples, pared
and
chopped
2 pounds raisins, cleaned and chopped
1 pound
Sultana
raisins, washed
and chopped
2 pounds currants,
cleaned and washed
3/4 pounds lemon, cut up fine
2 tablespoons
cinnamon powder
1 tablespoon
powdered nutmeg
2 tablespoons
mace
1 tablespoon
powdered cloves
1 tablespoon
allspice
1 tablespoon
salt
2 pounds brown
sugar
4 cups brown
sherry
2 cups brandy
Preparation:
- Use selected beef; wash it and
put it into a cooking pot
with just water enough to cover it.
- Take off the scum as it reaches
the
boiling point, add hot water from time to time, until it is tender,
then
season with salt and spices.
- Combine cooked meat with rest
of the ingredients and simmer for about 1 hour longer or until slightly
thickened. Stir often.
- Mince-meat
made by this
recipe will keep all winter. Fill clean hot
jars with mixture without delay, leaving 1-inch headspace.
Adjust lids and process in pressure canner. Set in a cool place and use
for filings as neded.
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Did You Know?
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The
value of meat as food is due to the proteins that it contains. Numerous
kinds of protein occur in meat, but the chief varieties are myosin and
muscle albumin. The myosin, which is the most important protein and
occurs in the greatest quantity, hardens after the animal has been
killed and the muscles have become cold. The tissues then become tough
and hard, a condition known as rigor mortis. As meat in this condition
is not desirable, it should be used before rigor mortis sets in, or
else it should be put aside until this condition of toughness
disappears. The length of time necessary for this to occur varies with
the size of the animal that is killed. It may be from 24 hours to 3 or
4 days. The disappearance is due to the development of certain acids
that cause the softening of the tissues. The albumin, which is
contained in solution in the muscle fibers, is similar in composition
to the albumen of eggs and milk, and it is affected by the application
of heat in the cooking processes in much the same way.
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