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Real Mincemeat

2 bowls chopped apples
1 bowl chopped meat
1/4 pound suet
grated rind and juice of one lemon
2 tea-cups molasses
1 large teaspoon each of cinnamon and cloves
1 nutmeg
1 pound raisins
1 pound currants
1/4 pound citron cut fine
1 quart cider

Take five or six pounds scraggy beef-a neck piece will do--and put
to boil in water enough to cover it; take off the scum that rises
when it reaches the boiling point, add hot water from time to time
until it is tender, then remove the lid from the pot, salt, let
boil till almost dry, turning the meat over occasionally in the
liquor, take from the fire, and let stand over night to get thoroughly
cold; pick bones, gristle, or stringy bits from the meat, chop very
fine, mincing at the same time three pounds of nice beef suet; seed
and cut four pounds raisins, wash and dry four pounds currants,
slice thin a pound of citron, chop fine four quarts good-cooking
tart apples; put into a large pan together, add two ounces cinnamon,
one of cloves, one of ginger, four nutmegs, the juice and grated
rinds of two lemons, one table-spoon salt, one tea-spoon pepper
and two pounds sugar. Put in a porcelain kettle one quart boiled
cider, or, better still, one quart currant or grape juice (canned
when grapes are turning from green to purple), one quart nice
molasses or syrup, and, if you have any syrup left from sweet
pickles, add some of that, also a good lump of butter; let it come
to boiling point, and pour over the ingredients in the pan after
having first mixed them well, then mix again thoroughly. Pack in
jars and put in a cool place, and, when cold, pour molasses over
the top an eighth of an inch in thickness, and cover tightly. This
will keep two months. For baking, take some out of a jar, if not
moist enough add a little hot water, and strew a few whole raisins
over each pie. Instead of boiled beef, a beef's-heart or roast
meat may be used; and a good proportion for a few pies is one-third
chopped meat and two-thirds apples, with a little suet, raisins,
spices, butter and salt.


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