Egg Mince Meat

Ingredients

• one pound of currants
• six tablespoonfuls of sweet wine
• one cup raisins
• one-half cup sugar
• one tablespoonful cracker dust
• one-quarter pound figs
• two ounces citron
• one-quarter cup pistachio nuts
• two ounces seeded raisins
• six hard boiled eggs very fine
• two lemons
• one lemon grated whole
• one egg
• four inch long by two inch wide
• one egg well beaten
• mace
• nutmeg
• salt

Directions

1. Chop six hard boiled eggs very fine, double the quantity of beef suet, one pound of currants, mince the peel of two lemons, six tablespoonfuls of sweet wine, a little mace, nutmeg and salt to taste, add one-quarter of a pound candied orange and citron, cut into thin slices, mix well together and press it into a jar until needed. Add apple as for pies made with meat. S.

2. One lemon grated whole, one cup raisins, seeded and chopped fine, one-half cup sugar, one egg, one tablespoonful cracker dust, bake in " turnovers" or patty pans or better still, roll trimmings of puff paste as thin as possible, put a layer on a baking sheet, spread with above mixture and cover with another flat of paste. Mark off with a pastry jagger in strips four inch long by two inch wide and bake in a quick oven. These are nice with a thin icing and are delicious with cocoa for lunch. Another, richer filling is made by chopping very fine one-quarter pound figs, two ounces citron, one-quarter cup pistachio nuts (or almonds), two ounces seeded raisins, add one egg well beaten and use like the above.

Nutrition, whole recipe (rough)

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.