Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 ounces | Rump steak or brisket; (optional) |
| 1 quart | Water |
| 1½ cup | Ground suet; (ground beef fat) |
| 1½ cup | Raisins |
| 1½ cup | Currants |
| 1½ cup | Candied mixed peel |
| 1½ cup | Granny Smiths; peeled, cored and |
| \N \N | ; chopped |
| 1½ cup | Sugar |
| ¼ teaspoon | Ground cinnamon |
| ¼ teaspoon | Ground all spice |
| ¼ teaspoon | Ground cloves |
| ¼ teaspoon | Ground salt |
| ¼ teaspoon | Ground pepper |
| ½ cup | Brandy |
| \N \N | Juice and Chopped zest of one lemon |
Put the beef into a small saucepan and cover with water and bring to a boil until cooked well done. When cooked, pour off the juice, then grind or chop the beef finely. Mix all the ingredients together in a bowl, cover and let stand for several hours. Pack the mincemeat mixture into sterilized jars, seal tightly and refrigerate. Should keep up to six weeks.
To make pie: place mixture into home made or store-bought pie crust and bake at 350 degrees until crust is golden brown and flaky.
Yield: 8 servings
Converted by MC_Buster.
Per serving: 2702 Calories (kcal); 2g Total Fat; (0% calories from fat); 16g Protein; 633g Carbohydrate; 0mg Cholesterol; 78mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 22 Fruit; 0 Fat; 20 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INE279B Converted by MM_Buster v2.0n.