MINCEMEAT.
Ingredients.—2 lbs. of raisins, 3 lbs. of currants, 1½ lb. of lean beef, 3 lbs. of beef suet, 2 lbs. of moist sugar, 2 oz. of citron, 2 oz. of candied lemon-peel, 2 oz. of candied orange-peel, 1 large nutmeg, 1 pottle of apples, the rind of 2 lemons, the juice of 1, ½ pint of brandy. Mode.—Stone and cut the raisins once or twice across, but do not chop them; wash, dry, and pick the currants free from stalks and grit, and mince the beef and suet, taking care that the latter is chopped very fine; slice the citron and candied peel, grate the nutmeg, and pare, core, and mince the apples; mince the lemon-peel, strain the juice, and when all the ingredients are thus prepared, mix them well together, adding the brandy when the other things are well blended; press the whole into a jar, carefully exclude the air, and the mincemeat will be ready for use in a fortnight. If an additional quantity of spice be preferred, add ½ teaspoonful of pounded mace, and the same of pounded allspice. We, however, prefer the mincemeat without the latter ingredients, and can vouch for its excellence. Average cost for this quantity, 8s. Seasonable.—Make this about the beginning of December.