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Mincemeat

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 T Cloves

1 T Cinnamon

1 T Allspice

2 Whole nutmeg; grated

1/2 lb Almond, finely chopped

1 T 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.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes : Culinary Arts Press, 1936

 

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