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1 pound lean beef, ground
2 cups water
5 cups apples, peeled, shredded and firmly packed
3/4 cup each: candied lemon peel, orange peel and citron diced
1 pound raisins, seedless
1 large orange, juice and grated rind
1 pound currants
1 lemon, juice and grated rind
1/2 pound beef suet, finely ground
1 1/2 pounds dark brown sugar
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons allspice
1 1/2 teaspoons cloves
1 1/2 teaspoons coriander
1 1/2 teaspoons mace
1 1/2 teaspoons nutmeg
1 cup brandy or bourbon whiskey
1 cup rum or sherry

Simmer beef with water about 10 minutes. Put beef and broth in a
large kettle with remaining ingredients, except liquors. Let this
come to a boil; then simmer about 5 minutes, stirring constantly.
Cool and add liquors. store in refrigerator about 3 weeks before
using. This will keep 2 months in the refrigerator. Or can be
frozen for a long period of time. Makes 4 quarts

Use 1 quart for a pie, making a double crust pie . Baking about
10 minutes at 400-degrees then 350-degrees for 30 to 45 minutes
until brown and bubbling inside. When lukewarm pour some brandy
or bourbon over the top of the crust.

Serve with ice cream.

NOTES : For beef suet, ask at the meat counter for some, and see
if they will grind it for you.


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