Mince meat

Yield: 1 Servings

Ingredients:

4 lb Sugar
4 ea Calf tongue boiled
2 1/2 lb Suet
2 lb Raisins
2 lb Currants
1/2 lb Citron finely chopped
1/2 lb Orange rind candied finely
6 lb Apple chopped
1 tb Cloves
1 tb Cinnamon
1 tb Allspice
2 ea Nutmeg whole grated
1/2 lb Almond finely chopped
1 tb Salt
4 ea Orange rind & juice of
4 ea Lemon rind & juice of
1/2 lb Lemon rind candied finely
1 qt Brandy
2 qt Whiskey

Instructions:

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.