Old-Fashioned Crock Mincemeat

• 2 1/2 to 3 lb. boneless beef rump or bottom round roast
• 1 to 3 lb. fresh beef tongue
• 1 lb. beef suet from kidney, grind up raw
• 4 c. seedless raisins
• 2 c. golden seedless raisins
• 2 c. currants
• 2 c. diced citron, grind up rind of 2 large oranges and 1 large lemon
• 1 c. dried figs, chopped
• 3 c. sugar
• 1 tsp. ground cloves
• 2 tsp. salt
• 1 tsp. allspice
• 1 tsp. nutmeg
• 1 qt. brandy
• 1 qt. sherry

1. Cook meat and allow to cool.
2. Grind with uncooked suet.
3. Add other ingredients; mix well.
4. Add enough brandy to moisten.
5. Let stand for 3 weeks, then add sherry (keep moist).
6. This will keep for several weeks in the refrigerator.
7. When ready to bake pies, use 1 cup finely chopped apples and 1 1/2 cups mincemeat.
8. Pour into 9-inch unbaked pie shell.
9. Top with lattice top.
10. Sprinkle with sugar.
11. Bake at 400u0b0 until golden brown.

boneless beef rump, fresh beef tongue, beef suet from, raisins, golden seedless raisins, currants, citron, dried figs, sugar, ground cloves, salt, allspice, nutmeg, brandy, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=983133 (may not work)