Old-Fashioned Crock Mincemeat - cooking recipe

Ingredients

2 1/2 to 3 lb. boneless beef rump or bottom round roast
1 to 3 lb. fresh beef tongue
1 lb. beef suet from kidney, grind up raw
4 c. seedless raisins
2 c. golden seedless raisins
2 c. currants
2 c. diced citron, grind up rind of 2 large oranges and 1 large lemon
1 c. dried figs, chopped
3 c. sugar
1 tsp. ground cloves
2 tsp. salt
1 tsp. allspice
1 tsp. nutmeg
1 qt. brandy
1 qt. sherry

Preparation

Cook meat and allow to cool.
Grind with uncooked suet.
Add other ingredients; mix well.
Add enough brandy to moisten.
Let stand for 3 weeks, then add sherry (keep moist).
This will keep for several weeks in the refrigerator.
When ready to bake pies, use 1 cup finely chopped apples and 1 1/2 cups mincemeat.
Pour into 9-inch unbaked pie shell.
Top with lattice top.
Sprinkle with sugar.
Bake at 400\u00b0 until golden brown.