Mince Meat Recipe

From MRS. MARCIA LOUISE GOULD, of Illinois, President State Board and
Lady Manager.
Two pounds of lean fresh beef boiled; when cold chop fine; one pound
of beef suet cleared of strings and minced to a powder; five pounds of
apples, pared and chopped; two pounds of raisins, seeded and chopped;
one pound of Sultana raisins, washed and picked over; two pounds of
currants, washed and _carefully_ picked over; three-quarters of a
pound of citron, chopped fine; two tablespoonfuls of cinnamon, one of
nutmeg (powdered), two of mace, one of cloves, one of allspice, one of
fine salt; two and a quarter pounds of brown sugar; one quart brown
sherry, and one pint best brandy or three pints of grape juice.

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