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Superlative Mincemeat

Superlative Mincemeat is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a Eliza Acton's own mincemeat made from a blend of fruit and spices preserved in brandy and enriched with chopped suet (and chopped meat if desired). The full recipe is presented here and I hope you enjoy this classic British version of: Superlative Mincemeat.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+2 weeks maturing)

Makes:

6 jars

Rating:

Tags : Spice RecipesBeef RecipesBritish Recipes

This is a traditional British recipe redacted from Eliza Acton's 1845 volume Modern Cookery, the first classic Victorian cookbook.

Original Recipe

SUPERLATIVE MINCEMEAT.

     Take four large lemons, with their weight of golden pippins pared and cored, of jar-raisins, currants, candied citron and orange-rind, and the finest suet, and a fourth part more of pounded sugar. Boil the lemons tender, chop them small, but be careful first to extract all the pips; add them to the other ingredients, after all have been prepared with great nicety, and mix the whole well with from three to four glasses of good brandy. Apportion salt and spice by the preceding receipt. We think that the weight of one lemon, in meat, improves the mixture; or, in lieu of it, a small quantity of crushed macaroons added just before it is baked.

Modern Redaction

This is Eliza Acton's version of what we would consider as 'traditional' mincemeat today. The minced meat is optional in this recipe, but it does give the flavour a lift.

Ingredients:

4 large lemons
2 cooking apples, pared and cored
400g seedless raisins
400g currants
400g candied peel, chopped
400g shredded suet
500g brown sugar
2 tsp salt
2 small nutmegs, finely grated
1 tsp ground mace
1 1/2 tsp ground ginger
1/2 tsp ground cloves

Method:

Grate the apples and combine in a bowl with the raisins, currants, candied peel, suet and sugar.

Bring a pan of water to a boil, add the lemons and boil for about 40 minutes or until tender. Drain the lemons, slice and remove any pips then chop them finely before adding to the bowl with the other ingredients. Mix thoroughly then scatter over the salt and spices. Mix thoroughly once more to combine then pour over the brandy and mix thoroughly once more.

Pack into jars, top with a little more brandy to ensure no air reaches the top then seal securely and store to mature in a cool, dark, place for at least 2 weeks (they should keep up to 6 weeks). If desired, you can add about 100g minced beef to this mixture, as it will make it much richer, but then store for only 10 days in the refrigerator before use.

Find more Christmas Recipes Here

Find more Eliza Acton Recipes Here and more Traditional Victorian Recipes Here.