" Traditional" Mincemeat (For Pies)

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READY IN: 1010hrs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop the boiled calves' tongues (or boiled stew beef) very finely.
  • Add the sugar, raisins, currents and citron; mix together well.
  • Chop apples finely (do not mash) and add to the meat.
  • Add all the spices, suet, candied peels, almonds and salt, and mix thoroughly.
  • Pour over this mixture the fruit juices and grated peels, the brandy and the whiskey; and mix together.
  • Put the mixture into a large crock with a lid.
  • Place a clean cloth over the top of the crock and put the lid on.
  • Place crock in a cool place for 3 weeks.
  • Add more salt and spices at this time, if needed.
  • Let stand at least 4 weeks before using.
  • Mincemeat may be canned by water bath method.
  • If using it for pie filling, bake between double crusts.
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