Nip'S Mincemeat - cooking recipe

Ingredients

2 qt. ground meat
2 qt. juice from meat
4 qt. ground apples
about 1b. ground suet
1 qt. molasses
3 to 4 c. brown sugar
1 Tbsp. salt
1 tsp. pepper
2 lemons (juice and ground rind)
2 oranges (juice and ground rind)
1 lb. raisins
1 lb. currants
citron
5 tsp. cinnamon
2 tsp. nutmeg
4 tsp. ground cloves

Preparation

First shoot your deer.
Boil down the neck and, when reasonably tender, pick the meat from the bones and put it through a food processor or grinder.
To 2 quarts of the ground meat and 2 quarts of the meat juices, add the remaining ingredients and simmer about 3 hours, stirring occasionally to prevent sticking. Pack into quart jars and can in a pressure canner at 10 pounds pressure for 20 minutes.
May also be frozen.
Yields 7 to 8 quarts.