Cover the meat and suet with boiling water and cook until tender,
cool in water in which they were cooked; the suet will rise to top,
forming a cake of fat which may be easily removed. Finely chop meat,
and add it to twice the amount of finely chopped apples. The apples
should be quartered, cored, and pared, previous to chopping, or skins
may be left on, which is not an objection if apples are finely
chopped. Add quinces finely chopped, sugar, molasses, cider, raisins,
currants, and citron; also suet and stock in which the meat and suet
were cooked, reduced to one and one-half cups. Heat gradually, stir
ocassionally, and cook slowly two hours; then add the brandy and
spices.
From: The Boston Cooking School Cookbook
by Fannie Merritt Farmer 1896
