2
pounds of lean fresh beef, cooked and chopped fine
1 pound beef suet, cleared
of strings and finely minced
5 pouds apples, pared
and
chopped
2 pounds raisins, cleaned and chopped
1 pound
Sultana
raisins, washed
and chopped
2 pounds currants,
cleaned and washed
3/4 pounds lemon, cut up fine
2 tablespoons
cinnamon powder
1 tablespoon
powdered nutmeg
2 tablespoons
mace
1 tablespoon
powdered cloves
1 tablespoon
allspice
1 tablespoon
salt
2 pounds brown
sugar
4 cups brown
sherry
2 cups brandy
Preparation:
Use selected beef; wash it and
put it into a cooking pot
with just water enough to cover it.
Take off the scum as it reaches
the
boiling point, add hot water from time to time, until it is tender,
then
season with salt and spices.
Combine cooked meat with rest
of the ingredients and simmer for about 1 hour longer or until slightly
thickened. Stir often.
Mince-meat
made by this
recipe will keep all winter. Fill clean hot
jars with mixture without delay, leaving 1-inch headspace.
Adjust lids and process in pressure canner. Set in a cool place and use
for filings as neded.
