Title: Mince meat
 Categories: Penndutch, Meats
      Yield: 1 Servings
 
      4 lb Sugar
  2 1/2 lb Suet
      2 lb Currants
    1/2 lb Orange rind, candied, finely
      1 tb Cloves
      1 tb Allspice
    1/2 lb Almond, finely chopped
      4 ea Orange, rind & juice of
    1/2 lb Lemon rind, candied, finely
      2 qt Whiskey
      4 ea Calf tongue, boiled
      2 lb Raisins
    1/2 lb Citron, finely chopped
      6 lb Apple, chopped
      1 tb Cinnamon
      2 ea Nutmeg, grated
      1 tb Salt
      4 ea Lemon, rind & juice of
      1 qt Brandy
 
  Chop the calves' tongues very fine, add sugar, raisins, currants and
  citron. Mix all together. Chop apples fine (do not mash) and add to
  calves' tongues. Add spices and suet, remaining fruit, almonds and
  salt, and mix thoroughly. Pour over this the fruit juices and rind,
  the brandy and whiskey. Put mixture into a crock with a lid. Place a
  cloth over the top of the crock and put on lid. Put in cool place for
  3 weeks. Then add more salt and spices if needed. Let stand at least
  4 weeks before using. When using as filling for pies, always bake
  between 2 crusts.