Mince Pies

Ingredients

• 3 pounds tongue, beef, or veal (or 1.5 pounds hard boiled yolks of eggs)
• 3 pounds fine fresh beef suet (or 2 pounds suet and 1 pound marrow)
• 3 pounds lemon pippins, nonpareils, or other fine flavored apples
• 1 pound stoned jar or sun raisins
• 3 pounds currants, washed and picked
• 1 pound candied citron
• 0.5 pound candied orange peel, cut in small pieces
• 0.5 pound candied lemon peel, cut in small pieces
• 1 pound powdered loaf sugar
• 0.25 ounce finely pounded and sifted mace
• 0.25 ounce finely pounded and sifted nutmeg
• 0.25 ounce finely pounded and sifted cloves
• 0.25 ounce finely pounded and sifted cinnamon
• Grated rind of 3 lemons
• Grated rind of 3 Seville oranges
• 1.5 pints brandy
• 1 pint white wine

Directions

1. Chop the meat or hard boiled yolks finely.

2. Mix the chopped meat with the suet, apples, raisins, currants, candied citron, and candied peels.

3. Add the powdered sugar, spices, and grated rinds to the mixture.

4. Blend everything together in a deep pan.

5. In a separate bowl, mix the brandy and white wine, then combine with the mince mixture.