Rich Mince Meat
  1. Select a piece of meat (beef) from neck or round. Should be juicy and lean with a nice bit of fat. Cook in boiling water until tender; let the water boil down until there is about a pint per pound of meat. Let the meat cool in the cider and cut into fine pieces.
  2. Pare and chop apples, add raisins and currants; measure the cloves sparingly and the salt generously.
  3. Mix all ingredients together and cook until tender and apples look clear.
  4. Can in glass jars and seal tightly. Process according to your preferred method of canning.
Recipe Notes

Recipe courtesy of Ethel Degner, Wonewoc, WI.