Not sure that I fancy the idea of the cooked meat in mincemeat, but probably only because this one is so good; I have made it several times and it keeps well in a cool cupboard even with the fresh meat in it - it's the alchohol that does it! And after steeping in brandy for ages the smell and taste make it think you are tiddly, even though the alchohol must evaporate off in the cooking. I can't think of a reason to keep this on lace, except it would be a shame to deprive non-Chat subscribers from the chance to make it.
It comes from a Jocelyn Dimbleby cooking for Christmas book that I have had for about 25 years. Apart from making sure that the meat is absolutely gristle and fat free, it is very easy to make. This recipe makes 9 to 10lbs of mincemeat, but the quantities could be halved. I have kept the remainder from one Christmas to the next (not even frozen) and it tasted just as good. 1lb of seedless raisins 1 1/2lb currants 3/4 lb lean rump steak, with any fat trimmed off and then minced. 1 1/2lbs shredded (or packet) beef suet 1lb soft dark brown sugar 4oz chopped mixed peel 1/2 whole nutmeg freshly grated 2lbs cooking apples - peeled cored and either minced or finely chopped. Grated rind and juice of 1 lemon 1/4 pint brandy. Thoroughly mix all the ingredients together in the order given. Stir in the lemon juice and brandy. Press closely into jars to exclude air and cover tightly. Leave for at least a fortnight before using. To unsubscribe send email to [email protected] containing the line: unsubscribe lace-chat [email protected]. For help, write to [email protected].
