http://hailbritannia.com/2008/12/15/the-mincemeat-chronicles-pt-1-preparing-the-suet/ An Anglophile's Blog From the Wrong Side of the Pond Tue, 27 Jul 2010 20:31:12 +0000 hourly 1 http://wordpress.org/?v=3.0 http://hailbritannia.com/2008/12/15/the-mincemeat-chronicles-pt-1-preparing-the-suet/comment-page-1/#comment-635 will Sun, 27 Dec 2009 00:08:11 +0000 http://hailbritannia.com/?p=402#comment-635 just a hint from my mother (grandmother, great-grandmother etc.) who hail from scotland. Our family recipe contains "lung suet" which I have been able to purchase from a local butcher for many years, this requires NONE of the above instructions for rendering the suet. The recipe specifically states use lung suet only and I have found that this thin, weblike suet can be plonked right into the rest of the ingredients. thanks for sharing your recipe, love mincemeat and am always on the lookout for improvements cheers... just a hint from my mother (grandmother, great-grandmother etc.) who hail from scotland. Our family recipe contains “lung suet” which I have been able to purchase from a local butcher for many years, this requires NONE of the above instructions for rendering the suet. The recipe specifically states use lung suet only and I have found that this thin, weblike suet can be plonked right into the rest of the ingredients.
thanks for sharing your recipe, love mincemeat and am always on the lookout for improvements
cheers…

]]> http://hailbritannia.com/2008/12/15/the-mincemeat-chronicles-pt-1-preparing-the-suet/comment-page-1/#comment-626 Stir-up Sunday, November 22 — Hail Britannia Thu, 19 Nov 2009 09:58:53 +0000 http://hailbritannia.com/?p=402#comment-626 [...] How to make suet — from HailBritannia.com [...] [...] How to make suet — from HailBritannia.com [...]

]]> http://hailbritannia.com/2008/12/15/the-mincemeat-chronicles-pt-1-preparing-the-suet/comment-page-1/#comment-522 Paul McKenna: Can this Brit make you thin? — Hail Britannia Tue, 20 Jan 2009 01:55:58 +0000 http://hailbritannia.com/?p=402#comment-522 [...] my posts about my adventures in Fortnum & Mason, fondness for Cadbury Fruit & Nut bars, and how I rendered beef fat for my orange almond mincemeat, and she or he figured I could slim down after all this outrageous [...] [...] my posts about my adventures in Fortnum & Mason, fondness for Cadbury Fruit & Nut bars, and how I rendered beef fat for my orange almond mincemeat, and she or he figured I could slim down after all this outrageous [...]

]]> http://hailbritannia.com/2008/12/15/the-mincemeat-chronicles-pt-1-preparing-the-suet/comment-page-1/#comment-169 The Mincemeat Chronicles, Pt. 2: Orange & Almond Mincemeat — Hail Britannia Wed, 17 Dec 2008 19:49:48 +0000 http://hailbritannia.com/?p=402#comment-169 [...] suet is ready in the fridge. All the dried fruits and candied orange have been procured. A new bottle of brandy has been [...] [...] suet is ready in the fridge. All the dried fruits and candied orange have been procured. A new bottle of brandy has been [...]

]]> http://hailbritannia.com/2008/12/15/the-mincemeat-chronicles-pt-1-preparing-the-suet/comment-page-1/#comment-168 dianaburrell Tue, 16 Dec 2008 21:40:32 +0000 http://hailbritannia.com/?p=402#comment-168 I'm aiming to get the mincemeat done by the weekend, although bombs keep getting dropped into my schedule. The texture of the mincemeat is indeed chunky, everything no bigger than the size of a raisin. The orange and almond mincemeat I had at NYD didn't have chunks of orange that I remember -- it was mostly golden raisins, regular raisins, chopped up almonds, and I think some orange peel. I'll take good pix of my experiment. I’m aiming to get the mincemeat done by the weekend, although bombs keep getting dropped into my schedule. The texture of the mincemeat is indeed chunky, everything no bigger than the size of a raisin. The orange and almond mincemeat I had at NYD didn’t have chunks of orange that I remember — it was mostly golden raisins, regular raisins, chopped up almonds, and I think some orange peel. I’ll take good pix of my experiment.

]]> http://hailbritannia.com/2008/12/15/the-mincemeat-chronicles-pt-1-preparing-the-suet/comment-page-1/#comment-166 Jenna Schnuer Tue, 16 Dec 2008 19:59:28 +0000 http://hailbritannia.com/?p=402#comment-166 Oh I'm excited for pt. 2. (Which we can expect when? I know, pushy pushy.) Anyway, this made me realize that though I've always known of mincemeat from reading various novels and this and that, I don't really know anything about the reality of mincemeat. What's the texture of the orange and almost mincemeat like? Is is very fine and ground together? Or is it more of a chopped bits sort of thing? Oh I’m excited for pt. 2. (Which we can expect when? I know, pushy pushy.) Anyway, this made me realize that though I’ve always known of mincemeat from reading various novels and this and that, I don’t really know anything about the reality of mincemeat. What’s the texture of the orange and almost mincemeat like? Is is very fine and ground together? Or is it more of a chopped bits sort of thing?

]]> http://hailbritannia.com/2008/12/15/the-mincemeat-chronicles-pt-1-preparing-the-suet/comment-page-1/#comment-164 Ginny Tue, 16 Dec 2008 02:19:02 +0000 http://hailbritannia.com/?p=402#comment-164 Mmm...what about the brandy butter? Mmm…what about the brandy butter?

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