Best Mincemeat

• 4 pounds sugar
• 4 each calf tongue boiled
• 2 1/2 pounds suet
• 2 pounds raisins, seedless
• 2 pounds currants
• 1/2 pound citron finely chopped
• 1/2 pound orange zest candied, finely chopped
• 6 pounds apples chopped
• 1 tablespoon cloves
• 1 tablespoon cinnamon
• 1 tablespoon allspice
• 2 whole nutmeg grated
• 1/2 pound almonds finely chopped
• 1 tablespoon salt
• 4 each oranges rind and juice of
• 4 each lemons rind and juice of
• 1/2 pound lemon zest candied, finely chopped
• 1 quart brandy
• 2 quarts whiskey

1. Chop the calves' tongues very fine, add sugar, raisins, currants and citron.
2. Mix all together.
3. Chop apples fine (do not mash) and add to calves' tongues.
4. Add spices and suet, remaining fruit, almonds and salt, and mix thoroughly.
5. Pour over this the fruit juices and rind, the brandy and whiskey.
6. Put mixture into a crock with a lid.
7. Place a cloth over the top of the crock and put on lid.
8. Put in cool place for 3 weeks.
9. Then add more salt and spices if needed.
10. Let stand at least 4 weeks before using.
11. When using as filling for pies, always bake between 2 crusts.

sugar, suet, raisins, currants, orange zest candied, apples, cloves, cinnamon, allspice, nutmeg, salt, oranges rind, lemons rind, lemon zest candied, brandy, whiskey

Taken from recipeland.com/recipe/v/best-mincemeat-6041 (may not work)