Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 lb. (½ k.) raisins
  • ¼ lb. (120


Wash all the dried fruit. Grate the rind of the lemon. Peel, core and slice the apples. Put all the dry ingredients through the mincer. When minced, stir well, add lemon juice and brandy, stir again, fill into jars and tie down so they are airtight. Keep in a dry cool place.

All mincemeat should be prepared at least a fortnight before Christmas, and to make it in November is better stil