Here is the complete, correct recipe for mincemeat!
1/4 cup cider vinegar
1/2 teaspoon ground cloves
1 cup firmly packed brown sugar
1/4 pound ground pork or beef
1/4 teaspoon ground cinnamon
2 Tablespoons butter or margarine
2 tart apples, chopped
1/4 teaspoon nutmeg
1/4 cup ground suet* (or shortening)
1/2 teaspoons salt
1/2 pound raisins

Mix all ingredients together, bring to boil, and then simmer on low heat for 30 to 45 minutes.  Remove from heat, cool and refrigerate.  The flavors “mingle” the longer it sets, so plan to let this to set awhile before using it.  Chapter 20 calls for mincemeat pie, so keep your mincemeat refrigerated and plan to use it when you get to Chapter 20, or freeze it for a later time.   Mincemeat should be checked during storage to prevent dryness.  If it looks dry after it has been stirred, add a peeled, grated apple, or 3 Tablespoons of apple juice concentrate. Refrigerate for use in Chapter 20.

*Suet is the fat from the area around the kidneys of cows and sheep.  Many supermarkets will give you “suet” that really isn’t suet, just fat from other parts of the beast, for feeding birds.  Make sure your butcher knows you’re making mincemeat!  If you feel you just can’t use suet, shortening or butter has a similar melting point, but it will change the flavor and character.