Mince Meat.—(No. 39.)
Two pounds of beef suet, picked and chopped fine; two pounds of apple, pared, cored, and minced; three pounds of currants, washed and picked; one pound of raisins, stoned and chopped fine; one pound of good moist sugar; half a pound of citron, cut into thin slices; one pound of candied lemon and orange-peel, cut as ditto; two pounds of ready-dressed roast beef, free from skin and gristle, and chopped fine; two nutmegs, grated; one ounce of salt, one of ground ginger, half an ounce of coriander seeds, half an ounce of allspice, half an ounce of cloves, all ground fine; the juice of six lemons, and their rinds grated; half a pint of brandy, and a pint of sweet wine. Mix the suet, apples, currants, meat-plums, and sweetmeats, well together in a large pan, and strew in the spice by degrees; mix the sugar, lemon-juice, wine, and brandy, and pour it to the other ingredients, and stir it well together; set it by in close-covered pans in a cold place: when wanted, stir it up from the bottom, and add half a glass of brandy to the quantity you require.
N.B. The same weight of tripe is frequently substituted for the meat, and sometimes the yelks of eggs boiled hard.
Obs.—The lean side of a buttock, thoroughly roasted, is generally chosen for mince meat.