Mince Pies.
SHRED three pounds of suet very fine, and chop
it as small as possible; take two pounds of raisins stoned
and chopped very fine, the same quantity of currants,
icely picked, washed, rubbed, and dried at the fire.
Pare half a hundred fine pippins, core them, and chop
them small; take half a pound of fine sugar, and pound
it fine, a quarter of an ounce of mace, a quarter of an
ounce of cloves, and two large nutmegs; all beat fine;
put them all into a large pan, and mix them well toge-
ther with half a pint of brandy, and half a pint of sack, put
it down close in a stone pot, and it will keep good
three or four months. When you make your pies, take
a little dish, somewhat larger than a soup-plate, lay a
very thin crust all over it; lay a thin layer of meat,
and then a layer of citron, cut very thin, then a layer of
mince-meat, and a layer of orange-peel cut thin; over
that a little meat, squeeze half the juice of a fine Seville
orange or lemon, lay on your crust, and bake it nicely.
These pies eat very fine cold. If you make them in
little patties, mix your meat and sweetmeats accordingly.
If you choose meat in your pies, parboil a neat's tongue,
peel it, and chop the meat as fine as possible, and mix
with the rest; or two pounds of the inside of a sirloin of
beef boiled. But when you use meat, the quantity of
fruit must be doubled.