This inevitable Christmas luxury is vastly improved by being mixed
some days before it is required for use; this gives the various
ingredients time to amalgamate and blend.
Peel, core, and chop fine a pound of pippin apples, wash and clean a
pound of Zante currants, stone one pound of bloom raisins, cut into
small pieces a pound of citron, remove the skin and gristle from a
pound and a half of cold roast or boiled beef, and carefully pick a
pound of beef suet; chop these well together. Cut into small bits
three-quarters of a pound of mixed candied orange and lemon peel; mix
all these ingredients well together in a large earthen pan. Grate one
nutmeg, half an ounce of powdered ginger, quarter of an ounce of
ground cloves, quarter of an ounce of ground allspice and coriander
seed mixed, and half an ounce of salt. Grate the yellow rind of three
lemons, and squeeze the juice over two pounds of fine sugar. Put the
grated yellow rind and all the other ingredients in a pan; mix well
together, and over all pour one pint of brandy, one pint of sherry,
and one pint of hard cider; stir well together, cover the pan closely,
and when about to use the mince meat, take it from the bottom of the
pan.