Mix together one cup sugar, one cup chopped apple, one-half cup raisins seeded and chopped, one-half cup currants, one-fourth cup butter, one tablespoonful molasses, one tablespoonful boiled cider, one teaspoonful cinnamon, one-half teaspoonful cloves, one-half grated nutmeg, one saltspoonful mace and one teaspoonful salt. Add enough stock, in which meat has been cooked, to moisten; heat slowly to boiling point and let simmer an hour; then add one cup of chopped meat and two tablespoonfuls Barberry jelly. Cook fifteen minutes. If Barberry jelly is not to be obtained, use some other kind.
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