2 pounds lean beef
2 teaspoons nutmeg
1/2 pound suet
1/2 teaspoon cloves
4 pounds tart apples
1/2 teaspoon allspice
1/2 pound citron
1 tablespoon salt
1 pound currants
1 pint fruit juice
2 pounds seeded raisins
rind of one orange
2 pounds sugar
juice of two oranges
2 teaspoons cinnamon
rind of one lime
2 teaspoons mace
juice of two limes
1 pint brandy or cider
Select an inexpensive cut of beef; simmer in a small quantity of
water; drain,
reserving the broth; cool. Free the suet from the bits of
membrane. Chop the
meat, suet, and apples together. Slice citron in thin slices
with a knife dipped
frequently in hot water. Remove bits of stem from the currants;
wash; drain.
Cut the seeded raisins in halves. Put the meat, meat broth,
and the prepared
fruit in a large kettle. Add the sugar, spices, salt, and
canned fruit juice.
Simmer for 1 hour, stirring frequently to prevent scorching.
Grate the rind
and extract the juices from the oranges and lemons. Add the
brandy (or cider)
and the citrus fruits to the mixture just after taking the kettle
from the stove.
Pack mixture into hot jars. Partially seal; process in a pressure
canner at
10 pounds pressure for 20 minutes in either pint or quart jars.
A mincemeat pie can be made with commercially prepared mincemeat, which is readily
available in Lancaster County, PA (and perhaps elsewhere, I hope). It is a two
crust pie. You need about 3 cups of mincemeat for an 8-inch pie. A 9-inch pie will hold
about 4 cups of filling.