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LOCATION: Recipes >> Preserving Meats >> Mincemeat 18

Print this Recipe    Mincemeat 18

Meat Mince Meat Pie Filling
Yield: 6 servings

4 lb sugar
4 calf tongue, boiled
2 1/2 lb suet
2 lb raisins
2 lb currants
1/2 lb citron, finely chopped
1/2 lb orange rind, candied, finely chopped
6 lb apple, chopped
1 tb cloves
1 tb cinnamon
1 tb allspice
2 whole nutmeg, grated
1/2 lb almond, finely chopped
1 tb salt
4 orange, rind & juice of
4 lemon, rind & juice of
1/2 lb lemon rind, candied, finely chopped
1 qt brandy
2 qt whiskey

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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