During our summer in Maine, our downstairs neighbors, Marie and Bernie Mauger, came up for wine and cheese. During the chat, the subject of traditional mincemeat came up. I lamented that my mother’s recipe for mincemeat had disappeared some time in our many moves.

 

Marie said she had Bernie’s family recipe for mincemeat, dating back to his grandmother, and perhaps even further back. Bernie’s family were Pennsylvania Dutch

 

Bernie's Family Mincemeat

Makes 2 large or 4 small pies

 

13 oz raisins

10 oz currants

8 oz each of candied citron, lemon, orange,

pineapple (may need to chop pineapple)

3 and 3/4 lbs chuck roast

2 tsp nutmeg

2 tsp cloves

2 T cinnamon

2 tsp allspice

2 T fresh ginger root, grated

3/4 c rum

 

1. Hand grind the raw meat. Place in a stock pot, moisten with beef broth.

2. Soak raisins and currants in hot water for half an hour. DRAIN.

3. Add to meat in stockpot, along with all the other ingredients.

4. Simmer for two hours, stirring frequently.

 

Refrigerate one or two weeks before using.

 

Pie:

 

Moisten the mincemeat with 1/4 c rum before using.

 

Bake in a double pie crust for 50-60 minutes at 425°.

 

Serve with vanilla ice cream.