Mince meat filling

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.

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