Old Recipe For Excellent Mincemeat

• 5 lb. neck of beef
• 3 lb. beef suet
• 4 lb. seeded raisins
• 1 lb. citron or candied lemon and orange rind to taste
• 6 qt. peeled and quartered tart apples
• 1 oz. cinnamon
• 1/2 oz. cloves
• 1 oz. ginger
• 1 oz. nutmeg
• juice and grated rind of 1 or 2 lemons
• 1 qt. sweet cider or sour grape juice or 1 pt. good vinegar
• good sized lump of butter
• sugar to taste (half white and half brown sugar)

1. Take 5 pounds of neck of beef and put to boil in enough water to cover the meat.
2. Take off the scum that rises when the water reaches the boiling point; add hot water from time to time until it is tender.
3. Then remove the lid from the pot and salt; let it boil until almost dry, turning the meat occasionally in the liquid. Take from fire and let stand overnight until thoroughly cold. Remove all bones, gristle or stringy bits; chop very fine, mincing at the time 3 pounds of beef suet, fresh.

neck of beef, beef suet, seeded raisins, citron, apples, cinnamon, cloves, ginger, nutmeg, lemons, sweet cider, lump of butter, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=269889 (may not work)