SC - Mincemeat Pies

[WOLFMOMSCA at aol.com]

In a message dated 98-10-13 16:40:38 EDT, Ras wrote:

<< 
 << 2 Tbsp. sugar
          Mash these together, then mix it in with the meat
   >>
 
 <<I am curious here as to your reasoning for using such a small amount of
sugar
 in your redaction. Since I went out and bought some veal to try this recipe,
 I'd like to be sure of any steps before  beginning. Most mince meat recipes
 that I have on hand contain considerably more sugar than what you indicate.
 Thanks in advance for your reply.>>

Here's my reasoning.  The original recipe called for a leg of mutton or a
filet of veal.  I judged the poundage of these meats to be somewhere around
6-8 pounds.  My redaction was for one pound of meat, so I chopped the sugar
(originally a 1/2 pound) accordingly.  I may have chopped too much, but I
redacted it on the fly.  Doing the math, it could be 2 1/2 to 3 TBSP, but I
don't think you'll need much more than that, since the fruits will add their
own sweetness to it.  The danger in doing mincemeat is putting too much sugar
in it.  You have to take into consideration the rest of the ingredients, and
the currants, dates, prunes & apples/pears will add significant sweetness to
the finished dish.  It may also be that I don't like my mincemeat sticky-
sweet, so I go light on the sugar just out of habit.

Hope that helps.

Walk in peace,
Wolfmother
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