Old-Fashioned Crock Mincemeat
Old-Fashioned Crock Mincemeat is an impressive dinner. Made with 2 1/2 to 3 lb. boneless beef rump or bottom round roast, 1 to 3 lb. fresh beef tongue, 1 lb. beef suet from kidney, grind up raw, 4 c. seedless raisins and 2 c. golden seedless raisins, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Cook meat and allow to cool.
Grind with uncooked suet.
Add other ingredients; mix well.
Add enough brandy to moisten.
Let stand for 3 weeks, then add sherry (keep moist).
This will keep for several weeks in the refrigerator.
When ready to bake pies, use 1 cup finely chopped apples and 1 1/2 cups mincemeat.
Pour into 9-inch unbaked pie shell.
Top with lattice top.
Sprinkle with sugar.
Bake at 400Β° until golden brown.
π· Perfect Pairings
Complete your meal with these
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