MINCE MEAT (English)

4 pounds boiled beef,
4 pounds of beef suet,
4 pounds of currants,
4 pounds of raisins,
2 pounds of citron,
1 pound of candied lemon,
1 pound of orange peel,
6 pounds of peeled apples,
4 pounds of sugar,
4 ounces of ground spices (equal proportions of nutmeg, cloves and cinnamon),
The grated rind of 12 oranges and also lemons,
3 pints of brandy or madeira, sherry or port.

Thoroughly clean the currants and raisins, cut up the citron in small pieces, remove the skin from and cut the suet up fine; place these with the lemon and orange peel, currants, raisins and candied lemons in an earthen jar; chop the apples and add them, trim the meat so that it will be lean and clear (see that it weighs four pounds when trimmed), chop this and add to the rest; then add sugar and spice, mix all together; then add brandy and cover the jar. Over it place a cloth and tie firmly, so as to exclude the air and prevent the evaporation of the brandy. The mince meat should be kept in a cold place. It is better to stand a week after being made.