1/2 lb. fresh beef suet, chopped fine
4 c. seedless raisins
2 c. dried currants
1 c. coarsely chopped almonds
1 1/4 c. sugar
1/2 c. coarsely chopped candied citron
1 tsp. nutmeg
1/2 c. coarsely chopped dried figs
1 tsp. cinnamon
1/2 c. coarsely chopped candied orange peel
1/4 c. coarsely chopped lemon peel
1 tsp. allspice
4 c. coarsely chopped, peeled & cored cooking apples
1/2 tsp. cloves
2 1/2 c. brandy
1 c. pale dry sherry

Combine suet, raisins, currants, nuts, citron, figs, candied orange and lemon peel, apples, sugar and spices in a large mixing bowl. Stir together thoroughly, pour in brandy and sherry; mix with wooden spoon until all is moistened. Cover and set mincemeat aside in cool place (do not put in refrigerator). Check once a week. As the liquid is absorbed by the fruit, replenish it with sherry and brandy, using 1/4 cup at a time. Mincemeat can be kept indefinitely in a covered container in a cool place. After month or so you may put in refrigerator.