St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Mincemeat Filling (yields 3 qts)

  a.. 1/2 lb beef suet, chopped fine
  b.. 4 cups seedless raisins
  c.. 2 cups dried currants
  d.. 1 cup coarsely chopped almonds
  e.. 1/2 cup coarsely chopped candied citron
  f.. 1/2 cup coarsely chopped dried figs
  g.. 1/2 cup coarsely chopped candied orange peel
  h.. 1/4 cup coarsely chopped candied lemon peel
  i.. 4 cups coarsely chopped, peeled and cored cooking apples
  j.. 1 & 1/4 cups sugar
  k.. 1 tsp nutmeg
  l.. 1 tsp allspice
  m.. 1 tsp cinnamon
  n.. 1/2 tsp cloves
  o.. 2 & 1/2 cups brandy
  p.. 1 cup dry sherry

Combine the suet, raisins, currants, almonds, citron, figs, orange peel,
lemon peel, apples, sugar, nutmeg, allspice, cinnamon, and cloves in a large
mixing bowl and stir them together thoroughly.

Pour in the brandy and the sherry and stir with a large spoon until all the
ingredients are moist.

Cover the bowl and set the ingredients aside in a cool place (do not
refrigerate) for at least 3 weeks. Check the mixture each week and replenish
the absorbed liquor with more brandy and sherry, using about 1/4 cup each
time.

Peace and blessings.

Jim Handsfield, CSSP
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Date: Thu, 22 Nov 2001
From: "James Handsfield" 
Subject: Re: Food at Thanksgiving