3 lbs. of venison, simmered 2 hours

Grind with the venison: 1 1/2 lbs. beef suet

To this add the following:

2 lbs. dried currants
1 lb. diced citron
1/2 c. diced candied orange peel (4 oz. container)
1/2 c. diced candied lemon peel (4 oz. container)
1/2 c. fresh lemon juice
1/2 c. fresh orange juice
2 tbsp. salt
4 c. sugar
1 c. coffee (black)
2 c. cider
1 tsp. ground cloves
1 tsp. allspice
2 tsp. cinnamon
1 (10 oz.) jar currant jelly

HAVE THESE ON HAND, BUT HOLD THEM.

3 c. brandy (4/5 qt.)
1 c. sherry

Mix all ingredients except brandy and sherry, and cook 2 hours. When cool, but not cold, add the brand and sherry. Let stand in a crock a week before using. This makes about 12 quarts, and will keep indefinitely in a cool place. I put mine into containers in pie size quantities, and freeze it.