|Beef shanks||2 1⁄2 Pound|
|Water||4 Cup (64 tbs)|
|Beef suet||1⁄2 Pound|
|Tart apples||2 Pound, peeled and diced|
|Seedless raisins||15 Ounce (1 Package)|
|Currants||11 Ounce (1 Package)|
|Grated lemon peel||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Orange peel||1 Tablespoon, grated|
|Orange juice||1⁄4 Cup (4 tbs)|
|Ground cloves||1⁄2 Teaspoon|
|Molasses||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Apple cider||1 1⁄2 Cup (24 tbs)|
Combine beef and water in slow-cooking pot.
Cover and cook on low for 8 to 10 hours.
Save all the broth; remove beef from bones.
In food chopper, grind beef and suet together.
Combine with 1/2 cup broth and remaining ingredients in slow-cooking pot.
Cover and cook on low 8 to 10 hours.
Makes 3 qts.mincemeat or enough for four 9-inch pies.
In making pies, 2 or 3 tbs.brandy or bourbon may be added to filling for each pie.
Filling can be kept in refrigerator for several days or frozen for about 6 months.
Extra broth can be used for soup base.