[CH] Mincemeat Pir Filling
Dave Drum (xrated@ameritech.net)
Thu, 28 Nov 2002 13:42:23 -0600
At 11:11 AM 11/28/2002 -0800, Doug Irvine wrote:
>The NorthEast ChileMan wrote:
>>My thoughts xactly, Mark.
>>From: "=Mark" <mstevens@exit109.com>
>>Sent: Thursday, 28 November, 2002 9:32 AM
>>Subject: Re: [CH] Scrumpy Cider
>>
>>
>>>At 08:29 AM 11/28/2002 -0500, The NorthEast ChileMan wrote:
>>>
>>>>Check out recipe for scrumpy at this URL:
>>>>
>>>>http://www.tektron.co.uk/recipescrumpy.html
>>>>
>>>>Paul
>>>
>>>1/2 pound, raw meat?!?
>>>
>>>=Mark
>>
>You guys never had English mincemeat pie? It is even worse, in that it has
>suet as well....ya know, PURE FAT!!! which comes from awful offal places
>:-)) Cheers, Doug in BC (Marie makes ours vegetarian style, still
>good!)(even adds a ground up chile!)
Not just English - also French and American. I have this recipe from the
place attributed -- but, when researching the subject found the same recipe
on a couple midieval web sites as "Minst pyes du Paris" (less the chile
which Cristobal Colombu hadn't yet brought from the "new world").
MMMMM----- Meal Master Recipe
Title: Charlotte's Homemade Mincemeat
Categories: Pies, Desserts, Game, Beef
Yield: 1 Gallon
2 lb lean stew meat (venison)
1 1/2 c suet
4 c apples; peeled, cored, and
chopped
2 1/2 c raisins
1 1/2 c currants; chopped
2 1/2 c sugar
3 c pie cherries; pitted
1 1/2 pt strong cold coffee
1 pt cider
2 ts cinnamon
2 ts cayenne; ground -=OR=-
1 ts ea ts jalapeno & cayenne
1 ts nutmeg
6 ts salt
1/2 ts cloves
1 tb mace
1 tb allspice
Cook meat until tender. In large pan, add all ingredients
except meat and simmer for 30 minutes. Add meat and stir
well. Use right away or refigerate and store for up to
two weeks.
Makes: 4 quarts
Cougar Ranch Bed and Breakfast
Missoula, Montana 59807
Found on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)
MM Format by Dave Drum - 18 November 2002
MMMMM
ENJOY!!!
Uncle Dirty Dave's Kitchen
Home of Hardin Cider & Yaaaaa Hoooo Ahhhhh Hot Sauce!!!