And a very good (archaic) recipe fro Mrs. Beeton for mincemeat ---

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Excellent Mincemeat
 Categories: Fruits, Citrus, Beef
      Yield: 1 recipe

      3 lg Lemons
      3 lg Apples
      1 lb Stoned raisins
      1 lb Currants
      1 lb Suet
      2 lb Moist sugar 
      1 oz Sliced, candied citron
      1 oz Sliced, candid orange-peel
      1 oz Sliced, candidlemon-peel
      1    Teacupful of brandy *
      2 tb Orange marmalade.

  * The British/UK archaic "teacup" measure is 150 mL or
  5 fl/oz. - UDD

  Grate the rinds of the lemons; squeeze out the juice,
  strain it, and boil the remainder of the lemons until
  tender enough to pulp or chop very finely. Then add to
  this pulp the apples, which should be baked, and their
  skins and cores removed; put in the remaining
  ingredients one by one, and, as they are added, mix
  everything very thoroughly together. Put the mincemeat
  into a stone jar with a closely-fitting lid, and in a
  fortnight it will be ready for use.

  This should be made the first or second week in December.

  From: Isabella Beeton, Beeton's Book of Household
      :  Management, 1861

  RECIPE FROM: https://rachels-kitchen.com

  Uncle Dirty Dave's Archives

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