Mince Meat No.2

Found in a
1911
Cook Book
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.
3 lbs. cold, boiled lean Beef
6 lbs. Sour Apples
3 lbs. Raisins
2 lbs. English Currants
1/2 lb. Suet
1/2 lb. Citron
2 Tbsp. Butter
2 lbs. Sugar
1 pint Cider Vinegar
1 pint New Orleans Molasses
1 tsp. Ground Cloves
1 tsp. Cinnamon
1 tsp. Mace
1 tsp. Nutmeg
2 Tbsp. Salt
.

Mince the Meat fine, chop the Apples,
stone and partially chop the Raisins,
wash and dry the Currants,
cut the Citron in fine pieces,
chop the Suet and melt the Butter.

.

Mix all together thoroughly,
put in a porcelain kettle and scald.
If the Mince Meat is too dry,
add a little warm Water when you use it.
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