Mincemeat Filling

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The original mincemeat. according to the cookbook, mincemeat pie was always served hot. from the new england chapter of the united states regional cookbook, culinary institute of chicago, 1947

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Steps

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Boil the meat and suet together until tender.

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Drain and cool.

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Force through a food chopper.

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Mix all the remaining ingredients together except the brandy and cook for 90 minutes.

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Add the brandy , pour into sterilized jars within 1 inch of the top.

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Put on cap , screw band firmly tight.

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Process 25 minutes at 10 pounds pressure.

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Let canner cool and unlock before removing jars.

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Ingredients

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beef, beef suet, granulated sugar, seedless raisins, currants, apples, citron, candied lemon peel, orange, zest of, lemons, zest of, nutmeg, ground cloves, ground cinnamon, salt, orange juice, lemon juice, hard alcoholic cider, brandy