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Mincemeat

Mincemeat
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From a very old recipe. If this is made during the hunting season, the neck meat of the venison can be ground and used instead of beef.

  • 2 pounds beef, ground
  • 1 pound suet
  • 5 pounds apples
  • 3 pounds raisins
  • 2 pounds currants
  • 3/4 pound citron
  • 2-1/2 pounds brown sugar
  • 2 tablespoons cinnamon
  • 2 tablespoons mace
  • 1 tablespoon cloves
  • 1 tablespoon salt
  • 1 teaspoon nutmeg
  • 1 quart sherry
  • 1 pint brandy

Cook all together very slowly, uncovered, for about an hour and a half, or until the mincemeat reaches the right consistency. Can hot, or store in an earthenware crock in a cold place. The mincemeat will be protected by a coating of suet. This makes enough for 10 medium-sized pies and keeps forever improving with age. It is the best mincemeat you ever tasted.

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