Period Oct. 26-National Mincemeat Day-A Cheap Kind of Mincemeat

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A Cheap Kind of Mincemeat
From “A Plain Cookery Book for the Working Classes”, by Charles Elme Francatelli, 1852

Ingredients, eight ounces of stoned raisins, eight ounces of washed and dried currants, one pound of tripe, one pound of apples, one pound of chopped suet, four ounces of shred candied peel, one pound of moist sugar, one ounce of allspice, the juice and the chopped rind of three lemons, half a gill of rum. First chop the raisins, currants, apples, and the tripe all together, or separately, until well mixed; then place these in a pan, add the remainder of the ingredients, mix them thoroughly until well incorporated with each other; put the mince-meat into a clean dry stone jar, tie some thick paper, or a piece of bladder over the top, and keep it in a cool place till wanted for use.
 
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