meat filling

(Nov. 30, 2009)

am post happy today, sorry

This was actually from 2lbs meat, sliced and cooked in a little water down to less than a pound, then minced while the broth reduced a bit and then I added the meat back to it and brought the meat back up to about 1 1/4 lb. This mixture only has about 1 1/2lbs raisins and only about 1/2 lb (maybe a scant 3/4lb) of suet. A scant 1/3 cup of sugar was added along with 2tsp ginger, 1tsp pepper and 1/2tsp cloves... I didn't feel it needed more but more spice could be added without spoiling it. I put two long shakes of vinegar to it as well as several glugs of dry white wine... basically until it was good and moist.
I think I'm happy with the combination :)