Mincemeat

Ingredients

1,500 gr sugar
4 calf tongue
2 1/2 suet
650 gr raisins
425 gr currants
130 gr citron
90 gr orange rind
1,600 gr apple
3 gr cinnamon
2 gr allspice
2 nutmeg
120 gr almond
3 gr salt
4 orange
4 lemon
90 gr lemon rind
900 gr brandy
1,900 ml whiskey

Instructions

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.