Name: Mincemeat
Yield: Makes about 7 lb/3.2 kg of mincemeat
Cuisine: United Kingdom
Ingredients: 2 tsp pepper; 8 oz/250 g pitted prunes, coarsely chopped; 1 tbsp salt; 2 lb/1 kg cooked lean beef, ground/minced; 3½ lb/1.6 kg beef suet, ground/minced; 6½-13 oz/1-2 cups/200-400 g sugar; 8-16 fl oz/1-2 cups/250-500 ml sherry or white wine; 2 tsp ground mace; 1 tbsp ground cloves; 15 oz/3 cups/450 g currants; 2 tsp ground nutmeg

Preparation info

Makes about
7 lb
/ of mincemeat

Difficulty
Easy

Appears in

Great Cooks and Their Recipes

By Anne Willan

Published 1977

About

Originally mincemeat was made literally of minced (ground) meat, which was mixed with dried fruit and spices to preserve it through the winter. Today the meat is usually omitted, leaving the familiar sweet combination of dried fruits, but the genuine mincemeat made by Robert May has much more body and flavor.

Take of the buttock of beef, cleanse it from the skins, and cut it into small pieces, then take half as much more beef-suet as the beef, mince them together ve