Select an inexpensive, lean piece of beef (chuck, navel, plate).

Include a beef heart or possibly fresh beef tongue if desired.

Cut the meat in half inch cubes.

Cover with water in a kettle, cover and simmer for 2 hours or until the meat is tender.

Remove the meat from the liquid and reserve 1 1/2 cups of the cooking liquid.

Put the meat, suet, raisins, currants, orange peel, citron and washed, pared and cored apples through a food chopper.

Put mix in a large enamel or agate kettle, add in the spices, sugar and molasses then add in the reserved liquid and simmer about 1 hour.

Stir only sufficient to keep the mix from sticking.

Add in the lemon peel, cider or possibly cognac and cook 5 minutes longer.

Pour mincemeat into a clean earthenware jar, cover tightly and keep in a cold place.

Let it sit for several weeks for the flavors to meld.

For a pie, use 2 to 2 1/2 cups of the mincemeat and add in 1/4 cup of prune, pineapple, orange or apple juice.

Pour into a pie crust and lay a top crust on top then bake for 30 minutes in a 350-degree oven.