Recipe - Mince Meat

4 pound Sugar
4 Calf tongue, boiled
2 One half pound Suet
2 pound Raisins
2 pound Currants
One half pound Citron, finely chopped
One half pound Orange rind, candied, finely
6 pound Apple, chopped
1 tablespoon Cloves
1 tablespoon Cinnamon
1 tablespoon Allspice
2 Nutmeg, whole, grated
One half pound Almond, finely chopped
1 tablespoon Salt
4 Orange, rind & juice of
4 Lemon, rind & juice of
One half pound Lemon rind, candied, finely
1 qt Brandy
2 qt Whiskey

Chop the calves' tongues very fine, add sugar, raisins, currants and
citron. Mix all together. Chop apples fine (do not mash) and add to calves'
tongues. Add spices and suet, remaining fruit, almonds and salt, and mix
thoroughly. Pour over this the fruit juices and rind, the brandy and
whiskey. Put mixture into a crock with a lid. Place a cloth over the top of
the crock and put on lid. Put in cool place for 3 weeks. Then add more salt
and spices if needed. Let stand at least 4 weeks before using. When using
as filling for pies, always bake between 2 crusts. Source: Pennsylvania
Dutch Cook Book Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini