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Mincemeat

Mix well together half a pound of raisins, stoned and chopped small; half a pound of currants, washed; half a pound of chopped beef-suet; ten or a dozen apples, peeled, cored, and chopped; a quarter of a pound of lean beef, without skin or fat, boiled and chopped; one nutmeg, grated, and a tea-spoonful of allspice; a quarter or half a pound of candied peel, according to the richness desired, chopped. Put the ingredients into an earthen jar with a close-fitting cover, and pour a glass of brandy over them. Stir up these ingredients from time to time. Mincemeat is best made a fortnight or three weeks before it is wanted.