Mince-pie Without Wine or Brandy

Ingredients

• 4 beef tongues
• coarse sea salt
• 2 lbs sweet kidney suet
• 4 quarts sweet cider (or 2 quarts currant/grape juice)
• 1 quart good syrup (maple syrup preferred)
• 4 lbs raisins
• 3 lbs currants (or sultana raisins)
• 1 lb citron
• ½ lb candied orange peel
• 4 quarts tart apples
• 3 tablespoons cinnamon
• 1 tablespoon cloves
• 1 tablespoon ginger
• 4 grated nutmegs
• 2 oz butter

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

1. Soak the beef tongues in cold water for 1 hour.

2. Rub in coarse sea salt and boil in water until tender.

3. Remove the skin and chop the tongues finely when cool.

4. Chop the sweet kidney suet very fine, removing any skin or stringy bits.

5. Boil the sweet cider in a porcelain-lined kettle until reduced to 2 quarts.

6. If using juice, boil down 2 quarts of currant or grape juice with 1 quart of syrup until ropy.

7. Add 2 oz of butter just before the syrup is done boiling.

8. Seed and halve 4 lbs of raisins, and wash and dry 3 lbs of currants.

9. Chop 4 quarts of tart apples finely and measure after chopping.

10. In a large bowl, combine the chopped fruit with spices.