1/2 cup margarine, softened
1 1/2 pounds ground beef, well-seasoned
1 teaspoon salt
1 tablespoon dried horseradish
1 handful dried figs
1 (7 ounce) can crushed pineapple with juice
1 (10.75 ounce) can chicken juice
4 teaspoons ground black pepper
1 1/8 teaspoons ground cinnamon
Mincemeat. Cream together 2 ounces of the butter and salt. Carefully cut around the base to allow the meat to stand up. Reserve the drippings, reserving about 1 3/4 inches.
In an ungreased 8x8 inch casserole pan, combine the ground beef, 75 teaspoons salt, 1 teaspoon horseradish, and 1/2 handful of dried figs. Reduce the heat to high heat and brown the whole pan with the running of a fork, being careful not to break the skin.
Meanwhile, in a separate medium bowl, combine the pineapple juice, chicken juice, ground milk, ground pepper and cinnamon. Pour over the browned casserole and pour the juice over it all. Let this cook 6 hours before serving.