2 1/2 lb. fresh boiled tongue, skinned & chopped fine or 2 1/2 lb. beef rump, chopped
2 lb. sugar
Rind of 1 orange, grated
1/2 lb. suet
1 lb. citron, cut fine
1 tbsp. cinnamon
1 qt. dry wine
1 tbsp. nutmeg
2 lb. raisins
1/2 lb. currants
1 tsp. cloves
1 c. cider
1 c. brandy

1. Mix all ingredients except liquids.

2. Put in a preserving kettle with cider and simmer about 2 hours; add wine and brandy; seal in sterilized glass jars.

3. Chopped apples and pecan nut meats may be combined with mince meat before baking, to taste.