Mince Meat.

Steps

1. Put the beef in a small stewpan and just cover with boiling water.
2. Cook for three hours, keeping the water at a gentle bubble on one side of the stewpan only.
3. Take the stewpan from the heat and let the meat cool in the water with the cover off.
4. When the meat is cold, remove all fat and gristle, then chop the meat rather fine.
5. Put the chopped meat in a large bowl with all the other ingredients except the cider, and mix thoroughly.
6. Add the cider and let the mixture stand overnight in a cold place.
7. In the morning, turn the mince meat into a porcelain kettle and heat slowly to the boiling point.
8. Simmer gently for one hour.
9. Put the mixture into stone jars and set away in a cold place, or put it in glass jars and seal.
10. If desired, add brandy or wine now or when the pies are made.
11. If economy is necessary, use half the amount of currants and raisins given.
12. When making the pies, one tumbler of jelly or marmalade may be added to every three or four pies.