Mince-meat

Ingredients

• 4 pounds currants
• 4 pounds raisins, pitted
• 2 pounds candied citron, chopped
• 1 pound candied lemon, chopped
• 1 pound candied orange peel, chopped
• 4 pounds fresh beef suet, chopped
• 4 pounds peeled apples, chopped
• 8 pounds roasted sirloin of beef, trimmed and finely chopped
• 4 pounds moist sugar
• 4 ounces ground spice (equal parts nutmeg, cloves, and cinnamon)
• grated rind of 12 oranges
• grated rind of 12 lemons
• 2 bottles brandy
• 2 bottles Madeira, sherry, or port

Directions

1. Thoroughly cleanse the currants and remove the stones from the raisins.

2. Chop the candied citron, lemon, and orange peel into small pieces.

3. Chop the fresh beef suet and place it in a large earthen pan with the currants and candied peel.

4. Chop the raisins and peeled apples, then add them to the pan.

5. Trim away sinewy parts from the roasted sirloin and chop the lean meat finely, adding it to the pan.

6. Add the moist sugar, ground spices, and grated rinds to the mixture.

7. Mix everything thoroughly and press it down to level in the pan.

8. Pour in the brandy and Madeira (or sherry/port).

9. Cover the pan with a lid, place a cloth over it, and tie it down to exclude air.