Mince Meat No. 1

From a
1911 Cook book
=============

.
2 lbs. lean Beef
1 lb. Beef Suet (finely chopped)
4 lbs. tart Apples (peeled, cored and chopped)
3 lbs. Sugar
3 lb. Currants
2 lbs. Raisins
1 grated Nutmeg
1/2 tsp. ground Mace
grated Rind of 2 Oranges
grated Rind of 1 Lemon
1/2 lb. Citron (chopped)
1 Tbsp. Salt
Juice of 2 Lemons
1/2 pt. Sherry
1 wineglass, {= 1/4 cup) Brandy
.

Stew gently, the lean Beef in a very little Water
until quite tender, let it get cold and then
chop as fine as possible.
Add Beef Suet, tart Apples, Sugar, Currants,
Raisins, grated Nutmeg, ground Mace,
grated Rind of Oranges and Lemon, Citron,
Salt, lemon Juice, Sherry, and Brandy.
Mix thoroughly and pack in a stone jar.

.

The Mince Meat should be thoroughly stirred
each time any is taken out,
and occasionally moistened with
a little Sherry or Orange juice.
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