4 lb. lean beef, ground after cooking
2 lb. beef suet
3 lb. sugar
4 lb. seeded raisins, chopped
1 lb. citron peel, finely cut
1 qt. fruit juice
2 lb. currants
1 tbsp. cloves
Tart apples
Salt to taste
2 c. molasses
2 qt. cider
1 tbsp. nutmeg

Cover meat and suet with water, cook until very tender. Let cool, remove cake of solid fat that forms as a crust, save juice and fat. Chop meat very fine and measure. Double the weight of meat in chopped tart apples. Add sugar, molasses, cider, raisins, currants and citron peel. Reduce the amount of reserved liquid to one pint. Melt the cake of fat in this and add to mixture. Cook 2 hours slowly, stirring frequently. Add fruit, spices and seasoning. Cook 30 minutes longer. Seal in glass jars.