Mincemeat & Mincemeat Pie Recipe

• 3 lbs. lean beef
• 4 c. water
• 1 pound suet
• 3 lbs. tart apples
• 2 lbs. seedless raisins
• 1 pound dry currants
• 1 c. diced, candied orange peel
• 1 tbsp. salt
• 2 teaspoon powdered cinnamon
• 1 teaspoon powdered allspice
• 1 teaspoon powdered cloves
• 3 c. brown sugar, firmly packed
• 1 1/2 c. molasses
• 2 teaspoon grated lemon peel
• 2 c. cider or possibly cognac

1. Select an inexpensive, lean piece of beef (chuck, navel, plate).
2. Include a beef heart or possibly fresh beef tongue if desired.
3. Cut the meat in half inch cubes.
4. Cover with water in a kettle, cover and simmer 2 hrs or possibly till the meat is tender.
5. Remove the meat from the liquid and reserve 1 1/2 c. of the cooking liquid.
6. Put the meat, suet, raisins, currants, orange peel, citron and washed, pared and cored apples through a food chopper.
7. Put mix in a large enamel or possibly agatekettle, add in the spices, sugar and molasses then add in the reserved liquid and simmer about 1 hour.
8. Stir only sufficient to keep the mix from sticking.
9. Add in the lemon peel, cider or possibly cognac and cook 5 min longer.
10. Pour mincemeat into a clean earthenware jar, cover tightly and keep in a cold place.
11. It will be usable for this way several weeks.
12. For a pie, use 2 to 2 1/2 c. of the mincemeat and add in 1/4 c. of prune, pineapple, orange or possibly apple juice.
13. Pour into a pie crust and lay a top crust on top then bake for 30 min in a 350 degree oven.

lean beef, water, suet, tart apples, raisins, currants, salt, powdered cinnamon, powdered allspice, powdered cloves, brown sugar, molasses, cider

Taken from cookeatshare.com/recipes/mincemeat-mincemeat-pie-31014 (may not work)