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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