James Beard’s ‘Fabulously Good’ Mincemeat

Americans continued to use real meat in mincemeat well after it dropped out of English recipes. This is a slightly toned-down version of James Beard’s famous recipe from his Delights and Prejudices (most recent edition, with a new foreword by Barbara Kafka, 1990). (Beard adds a pint, about 500 g, 1 lb, of strawberry prese