| 1 | "begin by assembling a goodly supply of cognac, apple brandy, sherry, and if you can find it, boiled cider. |
| 2 | If not, settle for more apple brandy or applejack and more cognac. |
| 3 | You can also use up any odd liquers or that bottle you were given last crhistams and have kept hidden on a shelf. |
| 4 | All these things will help to make your mincemeat better." boil the rump and tongue seperately in salted water until tender. |
| 5 | Let the rump cool until it can be handled, remove the excess fat, and chop coarsely or put through the coarse blad of a meat grinder. |
| 6 | Let the tongue cool, remove the skin, and chop or grind coarsely. |
| 7 | Chop the beef suet very finely and combine it in a crock with the meats. |
| 8 | Add raisins, sultanas, currants, citron, peels and mix well. |
| 9 | Add sugar and jams and salt. |
| 10 | Mix spices together and mix into the mixture in the crock. |
| 11 | Mix ingredients well with the hands and then cover the mixture with sherry, cognac, etc. |
| 12 | -- enough to a make a rather loose mixture. |
| 13 | Cover tightly and let rest for 2 weeks. |
| 14 | Uncover and taste, and add more spirits if necessary. |
| 15 | Let rest for another 2 weeks before using. |
| 16 | At this point, if you wish to store the mincemeat in smaller containers, transfer it to sterilized jars or crocks, add more liquor, and seal or cover them tightly. |
| 17 | The mincemeat will keep more or less indefinitely in a cool place or in the refrigerator. |
| 18 | When using for pies, add 1 to 1 ?cups chopped fresh tart apple to each 2 ?to 3 cups mincemeat, bake at 450°F. for 10 minutes, reduce heat to 350°F. |
| 19 | And continue baking until crust is well browned |
