Mom's Mincemeat Recipe

Piquant aromas scented our Sitkum kitchen when Mom made mincemeat; elk neck meat, onions, apples all run through a food mill, Michael and I trading places turning its handle. Come winter she’d bake exceptional mincemeat pie so good even the bottom crust was flaky.   

This is from her recipe, labeled "Wilson Mince Meat," likely from the Charles Wilson family who lived in Sitkum same time as us. 

Note the unusual measuring method.

Wilson Mince Meat

5 bowls apples, cored

3 bowls ground meat (elk if you can get it)

2 bowls white/yellow onions

1 bowl apple cider

1 bowl vinegar 

2 bowls raisins

4 bowls sugar

Spices

2 TBL nutmeg

2 TBL cinnamon

2 TBL cloves

1 TBL salt

2 TBL Allspice

1 1/2 pounds butter

Run apples, meat and onions through food mill separately, (so you can achieve a similar size and grind,) add to large cooking pot set at medium heat.  

Add the next four ingredients to the pot.  Add the spices to the pot.  

Cook slowly, stirring occasionally.  Remove from heat at 170 degrees.  

ADD THE BUTTER and stir.

When cooled, preserve the mincemeat in your preferred manner.  

1 Mason Quart jar will fill one-two crust pie.