*Christmas Collection*
A classic vintage recipe!!!
2 pounds lean, boneless, beef, venison or elk meat
1 pound beef suet
4 pounds tart apples
4 cups sugar
3 pounds raisins
1 pound currants
1/2 pound citron
+Juice and grated rind of 2 oranges
+Juice and grated rind of 2 lemons
2 cups grape juice, cider or spirits
1 TB salt
2 tsps cinnamon
1 tsp cloves
1 tsp nutmeg or mace
1. Simmer meat in salted water to cover, until very tender. (Bony cuts, such as neck, may be used, with allowance made for the weight of the bones.) Cool meat; chop or grind. Chop suet and apples. Chop or cut candied citron fine.
2. Mix all ingredients in large kettle and simmer for 1 hour. Adjust seasonings to taste; simmer till fairly thick. Pour hot mixture into clean jars to within 1 inch of tops. Put on lids; screw bands tight. Process in pressure canner at 10 pound pressure; 30 minutes for pints; 45 minutes for quarts. OR cool; package in desired amounts; freeze. YIELD: 5-6 quarts.
(Source: Dorothy Dean & kappboom wallpaper photo)
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