" Traditional" Mincemeat (for Pies)

Total Time: 1010 hrs Preparation Time: 1008 hrs Cook Time: 2 hrs

Ingredients

• 4 boiled beef tongues or 4 -6 lbs stewing beef
• 4 lbs sugar
• 2 lbs raisins
• 2 lbs currants
• 1/2 lb candied citron peel, finely cut
• 6 lbs tart apples (granny smiths)
• 1 tablespoon ground allspice
• 1 tablespoon ground cinnamon
• 1 tablespoon ground cloves
• 2 whole nutmegs, grated
• 2 1/2 lbs suet, finely chopped
• 1/2 lb candied orange peel, finely cut
• 1/2 lb candied lemon peel, finely cut
• 1/2 lb almonds, finely chopped
• 1 tablespoon salt
• 4 oranges, grated peel and juice of
• 4 lemons, grated peel and juice of
• 1 quart brandy
• 2 quarts whiskey

Recipe

• 1 chop the boiled calves' tongues (or boiled stew beef) very finely.
• 2 add the sugar, raisins, currents and citron; mix together well.
• 3 chop apples finely (do not mash) and add to the meat.
• 4 add all the spices, suet, candied peels, almonds and salt, and mix thoroughly.
• 5 pour over this mixture the fruit juices and grated peels, the brandy and the whiskey; and mix together.
• 6 put the mixture into a large crock with a lid.
• 7 place a clean cloth over the top of the crock and put the lid on.
• 8 place crock in a cool place for 3 weeks.
• 9 add more salt and spices at this time, if needed.
• 10 let stand at least 4 weeks before using.
• 11 mincemeat may be canned by water bath method.
• 12 if using it for pie filling, bake between double crusts.