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English Standard Mince-Meat

2 pounds of lean roast or boiled beef. 2 pounds of suet. 2 pounds of apples. 2 pounds of currants. 2 pounds of seedless raisins. 2 pounds of brown sugar. 1 pound of candied citron. 1/2 pound of orange or lemon rinds, previously boiled tender. 2 ounces of ground spices--mace, nutmeg, cloves and cinnamon. 3 quarts of sweet cider. 1 quart of common brandy.

Chop the meat and suet fine, and season them with a little salt and pepper. Cut the citron in small bits, mince the lemon rinds, and chop or cut the raisins. Mix all together and let stand two weeks before using. If too dry, wine, cider or brandy, or all mixed, should be added when the pies are filled. Candied orange or lemon peel, of course, can be used instead of the stewed peel, but costs more and gives less flavor. This is enough for 50 or 60 pies, according to size.

With a standard like the foregoing receipt to start from, anyone can vary the quality and cost of mince meat, according to circumstances. Apples in excess make it poor and insipid. Raisins, currants and orange peel, and wine or sweet cider, make it rich. The meat is only a foundation. Cheap mince-meat is made by dosing with ground spices, and leaving out the more expensive materials.