Mince meat

1 servings

Ingredients

Quantity Ingredient
4 pounds Sugar
2½ pounds Suet
2 pounds Currants
½ pounds Orange rind, candied, finely
1 tablespoon Cloves
1 tablespoon Allspice
½ pounds Almond, finely chopped
4 eaches Orange, rind & juice of
½ pounds Lemon rind, candied, finely
2 quarts Whiskey
4 eaches Calf tongue, boiled
2 pounds Raisins
½ pounds Citron, finely chopped
6 pounds Apple, chopped
1 tablespoon Cinnamon
2 eaches Nutmeg, grated
1 tablespoon Salt
4 eaches Lemon, rind & juice of
1 quart Brandy

Directions

Chop the calves' tongues very fine, add sugar, raisins, currants and citron. Mix all together. Chop apples fine (do not mash) and add to calves' tongues. Add spices and suet, remaining fruit, almonds and salt, and mix thoroughly. Pour over this the fruit juices and rind, the brandy and whiskey. Put mixture into a crock with a lid. Place a cloth over the top of the crock and put on lid. Put in cool place for 3 weeks. Then add more salt and spices if needed. Let stand at least 4 weeks before using. When using as filling for pies, always bake between 2 crusts.

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