Anne Willan

Mincemeat

Preparation info
  • Makes

    8-10 cups

    • Difficulty

      Easy

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About

Brandy or sherry is the preferred alcohol for mincemeat. In similar versions to this one, the meat can be omitted, and less alcohol will be needed for the suet. Mincemeat is normally baked in a double crust pie and served hot with whipped cream or hard sauce.

Ingredients

  • 6 oz/175 g rump steak (optional)
  • 3 cups/375

Method

  1. Broil the steak until well done. Allow it to cool, discarding the juice, then grind it or chop it finely.
  2. Mix all the ingredients together in a bowl, cover and leave to stand for several hours.
  3. Pack the mincemeat into sterilized jars, seal tightly and store in a cool, dry place for up to six weeks.