Mince Meat No. 4

From a
1908
cook book
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2 1/2 lbs. round of Beef
2 Qts. chopped Apples
1/2 pt. chopped Suet
1 1/2 pts. Raisins
1 pt. Currants
1/4 lb. Citron
1 Qt. Sugar
1/2 pt. Molasses
3 pts. Cider
2 Tbsp. Salt
4 Tbsp. Cinnamon
1 Tbsp. Allspice
1 Tbsp. Mace
1 tsp. Cloves
4 Nutmegs (grated)
4 Lemons
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Put the Beef in a small stewpan
and cover with boiling Water.
Cook 3 hours,
having the Water only bubble at one side of the stewpan.
Take from the fire and let the Meat cool in the Water,
with the cover off the pan.
When cold, remove fat and gristle,
then chop the Meat rather fine.
Put it in a large bowl with all the other ingredients,
except for the Cider.
Mix thoroughly.
Now add the Cider,
and let the mixture stand in a cold place overnight.
In the morning,
turn the Mince Meat into a porcelain kettle and heat slowly
to the boiling point;
then simmer gently for 1 hour.
Put the mixture into stone jars and set away in a cold place;
or it may be put in glass jars and sealed.

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It will keep for years in this way.

.

When the pies are being made,
1 tumbler Jelly or Marmalade to 3 or 4 Pies
will be found a great improvement.
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