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Mince-Meat No. 2

1 pound of raisins 1 pound of sultanas 1 pound of apples (after they are cored) 8 ounces of pine kernels 8 ounces of chestnuts 12 ounces of mixed peel 8 ounces of brown sugar 1 teaspoon of mixed spice 1 nutmeg 2 lemons Wineglass each of sherry and brandy Stone and chop the raisins; pick over and clean the sultanas; peel and core the applies; grind the nuts very finely twice through a good nut-mill; chop the peel very fine; boil the lemons for two hours and chop into small pieces, taking out all seeds; add all together, and mix well, putting the spice and wine in last. Cover tightly and keep about a fort-night before using. Almonds may be used in place of pine kernels.