Name: Mince Meat
Ingredients: 4 lb Lean beef or venison; boiled and ground; 8 lb Tart; juicy apples, chopped; 4 lb Raisins; 2 lb Currents; Candied cherries for color (optional, Mom doesn't use them); 1 lb Brown sugar; 1 qt Good sorgum molasses; 2 qt Sweet cider; 1 pt Boiled cider; 1 tb Salt; 1 tb Pepper; 1 tb Mace; 1 tb Allspice; 4 tb Cinnamon; 2 Grated nutmegs; 1 tb Cloves

So deeply planted are the roots of human corruption, that even after we are born again, renewed, “washed, sanctified, justified,” and made living members of Christ, these roots remain alive in the bottom of our hearts, and, like the leprosy in the walls of the house, we never get rid of them until the earthly house of this tabernacle is dissolved. Sin, no doubt, in the believer’s heart, has no longer dominion. It is checked, controlled, mortified, and crucified by the expulsive power of the new principle of grace. The life of a believer is a life of victory, and not of failure. But the very struggles which go on within his bosom, the fight that he finds it needful to fight daily, the watchful jealousy which he is obliged to exercise over his inner man, the contest between the flesh and the spirit, the inward “groanings” which no one knows but he who has experienced them - all, all testify to the same great truth, all show the enormous power and vitality of sin. Mighty indeed must that foe be who even when crucified is still alive!

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

4	lb	Lean beef or venison; boiled and ground
8	lb	Tart; juicy apples, chopped
4	lb	Raisins
2	lb	Currents
		Candied cherries for color (optional, Mom doesn't use them)
1	lb	Brown sugar
1	qt	Good sorgum molasses
2	qt	Sweet cider
1	pt	Boiled cider
1	tb	Salt
1	tb	Pepper
1	tb	Mace
1	tb	Allspice
4	tb	Cinnamon
2		Grated nutmegs
1	tb	Cloves

INSTRUCTIONS

MIX ABOVE WELL; THEN ADD
Boil together for about 5 minutes and can or freeze.
When you get around to using the mincemeat for pies add some more chopped
apples or chopped pears or any other kind of fruit you want. Use an unbaked
pie crust and bake the pie at 350F until the crust is nicely brown. Serve
with ice cream, whipped cream, plain, or with the brandy/whisky of your
choice.
My mom makes mincemeat every year and uses this recipe that came from a
long defunct magazine called The Country Gentleman. Mom has made Mince Meat
every year as far back as I can remember and I'm sure she made it before I
was born. Mom is now 84 and this recipe is definitely tried and true...
In addition to pies, you can also use the mince meat for fillings in
cookies. For the pie, after it has cooled, you can also pour brandy or
bourbon over it if you use a lattice top crust.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by jgoddin@BIX.com on
Aug 27, 1997

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