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The 1918 Fanny Farmer Cookbook
1
1/2 cups
brandy
Salt
3
cups liquor
in which beef
was cooked
Mix ingredients in the order given, except brandy, and let simmer one and one−half hours;
add brandy and shavings from the rind of the lemons and oranges.
then
2
3
English Mince Meat
5
lbs. raisins,
seeded
5
lbs.
currants
5
lbs. suet
finely
chopped
5
lbs. light
brown sugar
5
4
1
lbs. apples
lbs. citron
1/2 lbs.
1
mace
/2 teaspoon
1
cinnamon
/2 teaspoon
blanched
almonds
2
1/2 cups
brandy
Cook raisins, suet, apples, citron, currants, and sugar slowly for one and one−half hours; then
add almonds, spices, and brandy.
2
4
Mince Meat (without Alcoholic Liquor)
Mix together one cup chopped apple, one−half cup raisins seeded and chopped, one−half cup
currants, one−fourth cup butter, one tablespoon molasses, one tablespoon boiled cider, one
cup
sugar, one teaspoon cinnamon, one−half teaspoon cloves, one−half nutmeg grated, one
salt−spoon of mace, and one teaspoon salt. Add enough stock in which meat was cooked to
moisten; heat gradually to boiling−point, and simmer one hour; then add one cup chopped
meat
and two tablespoons Barberry Jelly. Cook fifteen minutes.
Chapter XXVIII − PIE
546
Page
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