Ingredients

• 3 ounces rump steak or brisket (optional)
• 1 quart water
• 1 12/ cups ground suet (ground beef fat)
• 1 1/2 cups raisins
• 1 1/2 cups currants
• 1 1/2 cups candied mixed peel
• 1 1/2 cups Granny Smiths, peeled, cored and chopped
• 1 1/2 cups sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground all spice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground salt
• 1/4 teaspoon ground pepper
• 1/2 cup Brandy
• Juice and Chopped zest of one lemon

Instructions

1. Put the beef into a small saucepan and cover with water and bring to a boil until cooked well done. When cooked, pour off the juice, then grind or chop the beef finely. Mix all the ingredients together in a bowl, cover and let stand for several hours. Pack the mincemeat mixture into sterilized jars, seal tightly and refrigerate. Should keep up to six weeks.
2. To make pie: place mixture into home made or store-bought pie crust and bake at 350 degrees until crust is golden brown and flaky