Mince Meat Recipe

One pound of granulated sugar, one pound of raisins, one pound of

currants, half a pound of citron, half a dozen lemons, grated rind and

juice, the pulp of eight oranges, the grated rind of three, half a pound

of almonds blanched and chopped, three pounds of greenings, after they

are pared, cored and chopped fine, three heaping teaspoonfuls of

powdered cinnamon, an even teaspoonful of allspice, a quarter of a

teaspoonful of cloves, an even teaspoonful of salt, three-quarters of a

pound of butter melted, a cup and a half of sherry and a cup of brandy.

Seed the raisins and soak them with the currants in just water enough to

cover, stew until tender, and add when cold with the water to the other

ingredients. Mix thoroughly, stirring in the melted butter at the last.

Let it stand for several days. The brandy and wine may be omitted and

more lemons and oranges used to flavor it. At each baking it is well to

add a little sugar and chopped apple. This will keep all winter or

longer in a cool place, if the brandy and wine are not omitted.