_Ingredients._—2 lbs. of raisins, 3 lbs. of currants, 1½ lb. of lean
beef, 3 lbs. of beef suet, 2 lbs. of moist sugar, 2 oz. of citron,
2 oz. of candied lemon-peel, 2 oz. of candied orange-peel, 1 large
nutmeg, 1 pottle of apples, the rind of 2 lemons, the juice of 1, ½
pint of brandy. _Mode._—Stone and _cut_ the raisins once or twice
across, but do not chop them; wash, dry, and pick the currants free
from stalks and grit, and mince the beef and suet, taking care that the
latter is chopped very fine; slice the citron and candied peel, grate
the nutmeg, and pare, core, and mince the apples; mince the lemon-peel,
strain the juice, and when all the ingredients are thus prepared, mix
them well together, adding the brandy when the other things are well
blended; press the whole into a jar, carefully exclude the air, and
the mincemeat will be ready for use in a fortnight. If an additional
quantity of spice be preferred, add ½ teaspoonful of pounded mace, and
the same of pounded allspice. We, however, prefer the mincemeat without
the latter ingredients, and can vouch for its excellence. _Average
cost_ for this quantity, 8_s._ _Seasonable._—Make this about the
beginning of December.
MINCEMEAT, Excellent.
_Ingredients._—3 large lemons, 3 large apples, 1 lb. of stoned raisins,
1 lb. of currants, 1 lb. of suet, 2 lbs. of moist sugar, 1 oz. of
sliced candied citron, 1 oz. of sliced candied orange-peel, and the
same quantity of lemon-peel, 1 teacupful of brandy, 2 tablespoonfuls
of orange marmalade. _Mode._—Grate the rinds of the lemons; squeeze
out the juice, strain it, and boil the remainder of the lemons until
tender enough to pulp or chop very finely. Then add to this pulp the
apples, which should be baked, and their skins and cores removed; put
in the remaining ingredients one by one, and, as they are added, mix
everything very thoroughly together. Put the mincemeat into a stone
jar with a closely-fitting lid, and in a fortnight it will be ready
for use. _Seasonable._—This should be made the first or second week in
December.
MINT SAUCE, to serve with Roast Lamb.
_Ingredients._—4 dessertspoonfuls of chopped mint, 2 dessertspoonfuls
of pounded white sugar, ¼ pint of vinegar. _Mode._—Wash the mint, which
should be young and fresh-gathered, free from grit; pick the leaves
from the stalks, mince them very fine, and put them into a tureen;
add the sugar and vinegar, and stir till the former is dissolved.
This sauce is better by being made 2 or 3 hours before wanted for
table, as the vinegar then becomes impregnated with the flavour of
the mint. By many persons, the above proportion of sugar would not be
considered sufficient; but as tastes vary, we have given the quantity
which we have found to suit the general palate. _Average cost_, 3_d._
_Sufficient_ to serve with a middling-size joint of lamb.
_Note._—Where green mint is scarce and not obtainable, mint vinegar
may be substituted for it, and will be found very acceptable in early
spring.