Mince Pies

Ingredients

• 1 large tongue
• 3 bowls peeled and minced Spitzenberg apples
• 1 pound well-cleaned Zante currants
• 1 pound stoned and chopped raisins
• 1 pound whole raisins
• 1 pound light brown sugar
• 1 pound chopped suet
• ¼ teaspoon salt
• 1 ounce mace
• 1 ounce nutmeg
• 1 ounce cinnamon
• 1 ounce cloves
• ½ pound chipped candied citron
• ½ pound mixed candied orange and lemon peel
• 1 pint golden or maple syrup
• 1 pint Madeira
• 1 pint best brandy

Directions

1. Boil the tongue until tender.

2. Remove the outer and gristly parts and chop it finely.

3. In a large bowl, combine the chopped tongue, apples, currants, raisins, sugar, suet, salt, spices, candied citron, candied peel, syrup, Madeira, and brandy.

4. Mix thoroughly.

5. Transfer to a jar, seal it, and store in a cool place for winter use.