Mince-Meat

Found in a

1909

cook book

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2 1/4 lbs. Round of Beef

2 Qt. chopped Apples

1/2 pt. chopped Suet

1 1/2 pt. Raisins

1 pt. Currants

1/4 lb. Citron

1 Qt. Sugar

1/2 pt. Molasses

3 pt. Cider

2 Tbsp. Salt

4 Tbsp. Cinnamon

1 Tbsp. Allspice

1 Tbsp. Mace

1 tsp. Cloves

4 Nutmegs, -{grated

4 Lemons

.

Put the beef in a small stew pan and

cover with boiling Water.

Cook 3 hours,

having the Water only bubble at

one side of the stew pan.

Take from the fire and let the Meat

cool in the Water, with the cover off the pan.

.

When cold, remove Fat and Gristle,

chop up the Meat rather fine.

Put it in a large bowl with

all the other ingredients, except the Cider,

and mix thoroughly.

.

Now, add the Cider,

and let the mixture stand in a

cold place over night.

.

In the morning turn the Mince-Meat into a

porcelain kettle and beat slowly

to the boiling point;

then simmer gently for an hour.

.

Put the mixture into stone jars and

set away in a cold place;

or it may be put in glass jars and sealed.

It will keep for years in this way.

.

.

When Pies are being made,

1 tumbler Jelly or Marmalade to 3 or 4 Pies

will be found a great improvement.

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