The day preceding that on which mince meat is to be prepared, boil 5
pounds of beef. To the well-cooked, finely-chopped meat add 10 pounds
of tart apples, chopped into coarse bits; 2 pounds of finely-chopped
suet, 2 pounds of large blue raisins, seeded; 2 pounds of dried,
cleaned currants, 1/2 pound of finely-shaved citron, 2 tablespoonfuls
of cinnamon, 1 tablespoonful of cloves, 1 tablespoonful of grated
nutmeg, 1 small tablespoonful of salt, 1 pint of baking molasses, 1
pint of brandy or cider which had been boiled down. Mix all well
together, add more spices, if liked, also juice of 1 orange or lemon.
Place all ingredients in a large preserving kettle, allow the mixture
to heat through. Fill glass jars, seal and stand away until used. Add
more cider, should it he required, when baking pies.