Mince-meat No. 1

Ingredients

• 7 lbs Currants
• 3 1/2 lbs Apples, peeled and cored
• 3 1/2 lbs Beef
• 3 1/2 lbs Butter or vegetable shortening (Originally suet. Substituted with butter or vegetable shortening for modern preference.)
• 1/2 lb Citron peel
• 1/2 lb Lemon peel
• 1/2 lb Orange peel
• 2 1/2 lbs Coffee sugar
• 2 lbs Raisins
• 4 Nutmegs
• 1 oz Cinnamon
• 1/2 oz Cloves
• 1/2 oz Mace
• 1 pint Brandy
• 1 pint White wine

Instructions

1. 1Wash the currants, dry them, and pick them over to remove any stems or debris.
2. 2Stone the raisins.
3. 3Remove the skin and sinews from the beef and suet (or butter/shortening).
4. 4Chop each ingredient separately, very fine. Place them into a large pan as you finish chopping each one.
5. 5Finally, add the spices, brandy, and wine to the pan. Thoroughly mix all the ingredients together.
6. 6Pack the mixture into jars and store them in a cold, dry place. This mince-meat will keep for 12 to 18 months.