Catholic Recipe: Little Mince Pies Filling
Cover meat with water and simmer, with salt, until tender. Cool in liquid and then remove meat and put through chopper, using coarse blade. Chop together suet and apples which have been peeled, cored, and sliced. Combine the two mixtures. Then add sugar, spices, raisins, currants, citron, fruit juices and rind, and meat stock. Simmer 2 hours. Add blanched chopped almonds.
Pack in fruit jars and ripen a month before using. Store in refrigerator and use as required.Recipe Source: Feast-Day Cakes from Many Lands by Dorothy Gladys Spicer, Holt, Rinehart and Winston, 1960