Mincemeat
Version 1
Four pounds of lean boiled beef when cold, chopped fine, twice as much of chopped green tart apples, one pound chopped suet, three pounds of raisins, two pounds of currants, picked over, washed and dried. One half pound of citron (lemon) peel, one pound brown sugar, one quart of cooking molasses. Two quarts of sweet cider, one pint of boiled cider, one Tablespoon salt, one Tablespoon of fresh ground pepper, one tablespoon mace, and allspice. Four tablespoons ground cinnamon, two whole grated nutmeg, one tablespoon ground cloves. Mix well and warm on the range until heated through. Remove from the fire and when nearly cool, stir in one pint of brandy and one pint Madeira wine. Put in crock cover tightly and set in a cold but not freezing place where it will not freeze, but keep perfectly cold. Will keep cold and good all winter.
From Dressing and Cooking Wild Game book
- 2 pounds lean ground deer, antelope, elk, moose or high quality beef
- 1/4 pound beef suet ground medium fine
- 5 cups seedless dark or golden raisins
- 4 cups tart green apple
- 3 cups apple cider
- 2 cups currants
- 2 cups packed brown sugar
- 1 package (8 oz)chopped citron
- 3/4 cup cider vinegar
- 1/2-1 cup coarse chopped slivered almonds
- Grated peel of 3-4 oranges
- 2 teaspoons salt
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground fresh nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground mace
- 1 teaspoon ground allspice
- 1/4 cup brandy or rum
- In dutch oven or crock pot combine all items except the brandy/rum.
- Mix well, Heat to boiling, stir frequently, Reduce heat cover.
- Simmer 2 hours. Cool. Stir in brandy or rum.
- Place in pint glass canning jars.
- Can be kept in the refrigerator 3-4 days, frozen for up to a year. Or canned in a pressure canner. Pints for 60 minutes at 10 pounds pressure.
