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This recipe calls for meat, as all mincemeat did beginning in the 12th century. It is not as sweet as modern mincemeat. This recipe makes 1 pie and does not include the "curing" time for the mincemeat.
- 2 cups beef suet, finely chopped
- 3⁄4 cup currants
- 3⁄4 cup rump steak, finely chopped (about 3 oz)
- 1⁄2 cup raisins
- 1⁄2 cup dark brown sugar, firmly packed
- 2 tablespoons brandy
- 1 1⁄2 teaspoons candied citron peel, finely chopped
- 1 1⁄2 teaspoons candied orange peel, finely chopped
- 1 teaspoon fresh lemon juice
- 1⁄4 teaspoon grated nutmeg
- 1 1⁄2 granny smith apples (cored and finely chopped)
- 1⁄2 lemon, zest of, grated
- 1 double crust pie crust
- Mix ingredients well.
- Transfer to a 1-quart jar. Cover and refrigerate for at least two days and preferably for two weeks.
- Make dough, prepare pie crust, and add filling.
- Heat oven to 350 degrees. Bake until golden, about 1 hour.