|Beef stew meat/Beef neck meat||1⁄2 Pound|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Tart cooking apples||2 Pound, peeled, cored, and cut into 1-inch pieces|
|Beef suet||8 Ounce, cut into 1-inch cubes|
|Raisins||4 1⁄2 Cup (72 tbs)|
|Dried currants||2 1⁄2 Cup (40 tbs)|
|Diced candied fruits and peels||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
In saucepan cover beef neck or stew meat with water.
Bring to boiling; reduce heat.
Simmer, covered, 2 to 3 hours.
Meanwhile, use vegetable peeler to cut three 1-inch strips of peel from one orange and two 1-inch strips from lemon.
Squeeze oranges, reserving 1/4 cup juice.
Squeeze lemon, reserving 1/4 cup juice.
Place steel blade in work bowl; add peels and 1/2 cup sugar.
Process 20 seconds or till chopped.
Transfer to 4-quart Dutch oven.
Remove meat from neck bones; cut meat into 1-inch pieces.
Mix with apples and suet.
Reinsert steel blade in work bowl, add 2 cups of the meat mixture.
Process with on/off turns till coarsely chopped; remove to Dutch oven.
Repeat with remaining meat mixture, processing 2 cups at a time.
Stir in raisins, currants, candied fruits and peels, salt, nutmeg, mace, the remaining 2 cups sugar, reserved orange and lemon juices, and 2 1/2 cups water.
Simmer, covered, 1 hour; cool.
Cover and refrigerate or freeze in moisture-vaporproof containers.