Gardening and Landscaping

[janice shell]

I've been reading other "authentic" mincemeat recipes. Seems quite a few people still make it, and like it very much.

They all call for meat, though not all call for suet. That may be because the right kind is evidently hard to find these days. A friend makes plum pudding, and she has to order the suet from a butcher before she needs it.

Most of the reviewers who tried the recipes say they let the filling "age" for at least a month; some longer...