Hot Mincemeat for Pies
|Lean ground beef||1 Pound|
|Beef suet||1 Pound, shredded to make 2 cups|
|Dark brown sugar||2 Cup (32 tbs)|
|Sultana raisins||2 Cup (32 tbs)|
|Seeded raisins||2 Cup (32 tbs)|
|Currants||2 Cup (32 tbs)|
|Apples||6 Large, cored, grated|
|Diced candied citron peel||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Grated lemon peel||4|
|Lemons||4 , juiced|
|Cider/Apple juice||1⁄2 Cup (8 tbs)|
|Nutmegs||4 , freshly grated to make 2 tablespoons|
|Ground cinnamon||3 Tablespoon|
|Ground coriander||2 Tablespoon|
|Dark rum||1⁄2 Cup (8 tbs)|
|Brandy||1⁄2 Cup (8 tbs)|
In a large preserving kettle, brown the ground beef thoroughly.
Add the rest of the ingredients, except the rum and brandy.
Bring to the boil and cook 15 minutes.
Stir constantly to prevent burning.
Remove from the heat.
Stir the rum and brandy into the mincemeat.
Put into sterilized jars.
Seal and store in a cool dry place.
Use the mincemeat to make pies.