Mince Meat

penndutch, pies

4 lb sugar
4 each calf tongue, boiled
2 1/2 lb suet
2 lb raisins
2 lb currants
1/2 lb citron, finely chopped
1/2 lb orange rind, candied, finely
6 lb apple, chopped
1 tablespoon cloves
1 tablespoon cinnamon
1 tablespoon allspice
2 each nutmeg, whole, grated
1/2 lb almond, finely chopped
1 tablespoon salt
4 each orange, rind & juice of
4 each lemon, rind & juice of
1/2 lb lemon rind, candied, finely
1 quart brandy
2 quart whiskey

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. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.