Traditional Mincemeat (For Pies)

• 4 boiled beef tongues or 4 -6 lbs stewing beef
• 4 lbs sugar
• 2 lbs raisins
• 2 lbs currants
• 1/2 lb candied citron peel, finely cut
• 6 lbs tart apples (Granny Smiths)
• 1 tablespoon ground allspice
• 1 tablespoon ground cinnamon
• 1 tablespoon ground cloves
• 2 whole nutmegs, grated
• 2 1/2 lbs suet, finely chopped
• 1/2 lb candied orange peel, finely cut
• 1/2 lb candied lemon peel, finely cut
• 1/2 lb almonds, finely chopped
• 1 tablespoon salt
• 4 oranges, grated peel and juice of
• 4 lemons, grated peel and juice of
• 1 quart brandy
• 2 quarts whiskey

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

beef, sugar, raisins, currants, candied citron peel, tart apples, ground allspice, ground cinnamon, ground cloves, nutmegs, suet, candied orange peel, candied lemon peel, almonds, salt, oranges, lemons, brandy, whiskey

Taken from www.food.com/recipe/traditional-mincemeat-for-pies-42933 (may not work)