2 lbs. lean beef
2 lbs. suet
8 c. apples, chopped fine
2 lbs. seedless raisins (cut in pieces)
1 1/2 lbs. currants
1/4 lb. candied fruit (whatever you like)
2 lbs. brown sugar
1 1/2 c. apple cider (or 1 1/2 c. apple juice)
3/4 c. beef stock or broth
1 1/2 tsp. each cinnamon and cloves
1 grated nutmeg
1/4 tsp. mace
Juice of 1 lemon
1 tsp. salt
1 tsp. shredded orange peel
1 tsp. shredded lemon peel

In large saucepan, cover beef with water. Cover and simmer for 2 hours or until meat is tender, cool. Save broth. Use coarse blade of food grinder, grind meat, apples and suet. In large pot combine sugar, raisins, currants, candied fruit and peels, juice or cider, salt and spices and 3/4 cup of beef broth. Cover and simmer for 1 hour, stir frequently. Makes 12 cups. Freezes well.

To make pie: Make crust for 2 pies. Roll 1/2 of crust to fit 9 inch pie plate. Put in about 3 cups of mincemeat. Roll out the other crust and put over mincemeat. Seal and flute edges. Cut splits in top of crust. Brush with milk, sprinkle with sugar. Bake at 375 degrees for 30 minutes or until golden brown.