Old-fashioned crock mincemeat

1 Servings

Ingredients

Quantity Ingredient
2½ pounds Rump or bottom round steak; 2 to 3 lbs, see notes
1 Beef tongue; about 3 pounds
1 pounds Beef kidney suet
4 cups Seedless dark raisins
4 cups Seedless golden raisins
2 cups Currants
1 cup Diced citron
2 larges Orange peels; diced
1 large Lemon peel; diced
1 cup Dried figs; chopped
3 cups Sugar
1 teaspoon Ground cloves
2 teaspoons Salt
2 teaspoons Ground cinnamon
2 teaspoons Ground allspice
2 teaspoons Ground nutmeg
1 quart Brandy
1 quart Sherry
Tart apples; peeled, cored and chopped

Directions

Simmer the beef and tongue in enough water to cover until tender, about 2 hours. Remove and allow to cool. Remove any fat from the beef. Skin and trim the tongue. Cut both into cubes and run , along with the suet, through the coarse plate of a meat grinder. Add the raisins, currants, citron, orange peel, lemon peel, figs, sugar, cloves, salt, cinnamon, allspice and nutmeg. Mix well. Then add enough brandy to make a nice gushy mixture.

Cover and let stand at least 1 month in the refrigerator. Check after 1 week or so and if the mixture has absorbed most of the brandy add enough sherry to moisten again. Add brandy and sherry alternately, as needed, to keep the mixture moist.

Add 1 cup of chopped tart apples to each 1¼ cups of drained mincemeat before using it for mincemeat pies. Makes 1 ½ to 2 gallons.

NOTES : I have made this with game meat and it has worked quite well. A food processor can be used instead in place of a grinder. Just be careful not to chop it too fine.

Recipe by: Merle Ellis L. A. Times Posted to MasterCook Digest by drleroy@... (LeRoy C Trnavsky) on Sep 8, 1998, converted by MM_Buster v2.0l.

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