Preparation:
Simmer the beef and tongue in enough water to cover until tender, about 2 hours. Remove and allow to cool. Remove any fat from the beef. Skin and trim the tongue. Cut both into cubes and run , along with the suet, through the coarse plate of a meat grinder. Add the raisins, currants, citron, orange peel, lemon peel, figs, sugar, cloves, salt, cinnamon, allspice and nutmeg. Mix well. Then add enough brandy to make a nice gushy mixture.
Cover and let stand at least 1 month in the refrigerator. Check after 1 week or so and if the mixture has absorbed most of the brandy add enough sherry to moisten again. Add brandy and sherry alternately, as needed, to keep the mixture moist.
Add 1 cup of chopped tart apples to each 1 1/4 cups of drained mincemeat before using it for mincemeat pies. Makes 1 1/2 to 2 gallons. |
