Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2         pounds  rump or bottom round steak -- -- (2- to 3-
                        -- lbs)(see notes)
  1                     beef tongue -- (about 3 pounds)
  1              pound  beef kidney suet
  4               cups  seedless dark raisins
  4               cups  seedless golden raisins
  2               cups  currants
  1                cup  diced citron
  2              large  orange peels -- diced
  1              large  lemon peel -- diced
  1                cup  dried figs -- chopped
  3               cups  sugar
  1           teaspoon  ground cloves
  2          teaspoons  salt
  2          teaspoons  ground cinnamon
  2          teaspoons  ground allspice
  2          teaspoons  ground nutmeg
  1              quart  brandy
  1              quart  sherry
                        tart apples -- peeled cored and
                        -- chopped

Preparation:

Simmer the beef and tongue in enough water to cover until tender, about 2 hours. Remove and allow to cool. Remove any fat from the beef. Skin and trim the tongue. Cut both into cubes and run , along with the suet, through the coarse plate of a meat grinder. Add the raisins, currants, citron, orange peel, lemon peel, figs, sugar, cloves, salt, cinnamon, allspice and nutmeg. Mix well. Then add enough brandy to make a nice gushy mixture. Cover and let stand at least 1 month in the refrigerator. Check after 1 week or so and if the mixture has absorbed most of the brandy add enough sherry to moisten again. Add brandy and sherry alternately, as needed, to keep the mixture moist. Add 1 cup of chopped tart apples to each 1 1/4 cups of drained mincemeat before using it for mincemeat pies. Makes 1 1/2 to 2 gallons.

Nutritional Information:

7457 Calories (kcal); 24g Total Fat; (4% calories from fat); 38g Protein; 1033g Carbohydrate; 98mg Cholesterol; 4469mg Sodium