Mince meat

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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