Transplanting a Seattleite

As for that meat in a crust keeping for a long time? I still think that "year" is asking for trouble, but I also think that what is being referred to is what we would call mincemeat.

Here's a sample:

http://www.godecookery.com/goderec/grec45.htm

That probably would keep in a cool but not cold place for a week, maybe more. Altho it would be getting really interesting after a while.