Recipe - James Beards Mincemeat

4 pound Beef rump or brisket
4 pound Beef tongue
1 pound Beef suet
2 pound Seedless raisins
2 pound Sultana raisins
2 pound Currants
Three fourths pound Citron peel, minced and
One half pound Orange peel, finely chopped
One half pound Lemon peel, finely chopped
1 pound Sugar
1 pt Strawberry preserves
1 pt Raspberry preserves
1 tablespoon Salt
1 tablespoon Cinnamon
2 teaspoon Nutmeg
1 One half teaspoon Mace
1 teaspoon Allpice
Three fourths teaspoon Ground cloves
Sherry or cognac

"Begin by assembling a goodly supply of Cognac, apple brandy, sherry, and
if you can find it, boiled cider. If not, settle for more apple brandy or
applejack and more Cognac. You can also use up any odd liquers or that
bottle you were given last Crhistams and have kept hidden on a shelf. All
these things will help to make your mincemeat better."

Boil the rump and tongue seperately in salted water until tender. Let the
rump cool until it can be handled, remove the excess fat, and chop coarsely
or put through the coarse blad of a meat grinder. Let the tongue cool,
remove the skin, and chop or grind coarsely. Chop the beef suet very finely
and combine it in a crock with the meats. Add raisins, sultanas, currants,
citron, peels and mix well. Add sugar and jams and salt. Mix spices
together and mix into the mixture in the crock. Mix ingredients well with
the hands and then cover the mixture with Sherry, Cognac, etc. enough to
a make a rather loose mixture. Cover tightly and let rest for 2 weeks.
Uncover and taste, and add more spirits if necessary. Let rest for another
2 weeks before using.

At this point, if you wish to store the mincemeat in smaller containers,
transfer it to sterilized jars or crocks, add more liquor, and seal or
cover them tightly. The mincemeat will keep more or less indefinitely in a
cool place or in the refrigerator.

When using for pies, Add 1 to 1 One half cups chopped fresh tart apple to each
2 One half to 3 cups mincemeat, bake at 450 F. for 10 minutes, reduce heat to
350 F. and continue baking until crust is well browned.

From: Gourmet Magazine, November 1969, from the files of Linda Shogren