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2 lb. beefneck
1 lb. suet
4 lb. tart apples
2 lb. currants
4 c. sugar
3 lb. seedless raisins
1/2 lb. citron, cut fine
juice and grated peel 2
1 pt. fruit juice cider or
1 Tbsp. salt
1 1/4 tsp. grated nutmeg
1/2 tsp. mace
1/2 c. dark molasses

Cook beef slowly in hot water to cover until quite
tender, about 3 hours. Cool and put through food chopper with
suet and apples, using coarse blade. Add ingredients; mix
thoroughly. Cook slowly for 1 hour. Stir it occasionally to
keep from sticking on bottom. Seal in sterilized jars. Makes
12 to 14 pints. Use 1 pint or 2 cups for 8-inch pie. Fill
pastry lined pie pan and adjust top crust. Bake in hot oven
(450 degrees) for 35 minutes.

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