Mince Pies

Ingredients

• 1 beef tongue
• 4 pounds beef kidney suet
• 2 pounds citron
• 4 pounds apples
• 4 pounds raisins
• 4 pounds currants
• 4 oranges
• 2 lemons lemons
• 2 tablespoonfuls ground allspice
• 1 tablespoonful cloves
• 2 nutmegs
• 2 tablespoonfuls ground cinnamon
• 0.5 gallon sherry wine
• 0.5 gallon brandy
• to taste salt
• to taste sugar
• pie crust

Instructions

1. Boil one beef tongue until tender.
2. Remove the skin from the cooked tongue and set aside.
3. Peel the skin from four pounds of beef kidney suet and chop it very fine together with the tongue.
4. Chop two pounds of citron fine.
5. Chop or dice four pounds of apples.
6. Seed four pounds of raisins.
7. Wash and dry four pounds of currants with a towel.
8. Grate the peel of two oranges and the fruit of all four oranges into the mince meat.
9. Grate two lemons into the meat.
10. Combine the chopped tongue and suet with all the prepared fruits.
11. Add two tablespoonfuls of ground allspice, one tablespoonful of cloves, two grated nutmegs, and two tablespoonfuls of ground cinnamon to the mixture.
12. Chop the whole very fine and mix well together.
13. Pour in one-half gallon of sherry wine and one-half gallon of brandy.
14. Season with salt and sugar to your taste.
15. Fill pie shells with the mincemeat, adding a bottom and top crust to each pie.