Preserving Meats: Mincemeat 12 by Recipe Cottage

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	Mincemeat 12

		MINCEMEAT 1 pound lean beef, ground 2 cups water 5 cups apples, peeled, shredded and firmly packed 3/4 cup each: candied lemon peel, orange peel and citron diced 1 pound raisins, seedless 1 large orange, juice and grated rind 1 pound currants 1 lemon, juice and grated rind 1/2 pound beef suet, finely ground 1 1/2 pounds dark brown sugar 1 1/2 teaspoons salt 1 1/2 teaspoons cinnamon 1 1/2 teaspoons allspice 1 1/2 teaspoons cloves 1 1/2 teaspoons coriander 1 1/2 teaspoons mace 1 1/2 teaspoons nutmeg 1 cup brandy or bourbon whiskey 1 cup rum or sherry Simmer beef with water about 10 minutes. Put beef and broth in a large kettle with remaining ingredients, except liquors. Let this come to a boil; then simmer about 5 minutes, stirring constantly. Cool and add liquors. store in refrigerator about 3 weeks before using. This will keep 2 months in the refrigerator. Or can be frozen for a long period of time. Makes 4 quarts Use 1 quart for a pie, making a double crust pie . Baking about 10 minutes at 400-degrees then 350-degrees for 30 to 45 minutes until brown and bubbling inside. When lukewarm pour some brandy or bourbon over the top of the crust. Serve with ice cream. NOTES : For beef suet, ask at the meat counter for some, and see if they will grind it for you.