Another Method of making Mince Pies

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
Mince-meat
For filling pies
Pastry
Instructions (6)
  1. Boil the neat's tongue two hours, then skin it, and chop it exceedingly small.
  2. Chop very small three pounds of beef suet, three pounds of good baking apples, four pounds of currants clean washed, picked, and well dried before the fire, a pound of jar raisins stonned and chopped small, and a pound of powder sugar.
  3. Mix them all together, with half an ounce of mace, as much nutmeg, a quarter of an ounce of cloves, a quarter of an ounce of cinnamon, and a pint of French brandy.
  4. Make a rich puff-paste.
  5. As you fill up the pie, put in a little candied citron and orange, cut in little pieces.
  6. What mince-meat you have to spare, put close down in a pot, and cover it up; but never put any citron or orange to it till you use it.
Original Text
Another Method of making Mince Pies. TAKE a neat's tongue, and boil it two hours, then skin it, and chop it exceedingly small. Chop very small three pounds of beef suet, three pounds of good baking apples, four pounds of currants clean washed, picked, and well dried before the fire, a pound of jar raisins stoned and chopped small, and a pound of powder sugar. Mix them all together, with half an ounce of mace, as much nutmeg, a quarter of an ounce of cloves, a quarter of an ounce of cinnamon, and a pint of French brandy. Make a rich puff-paste, and as you fill up the pie, put in a little candied citron and orange, cut in little pieces. What mince-meat you have to spare, put close down in a pot, and cover it up; but never put any citron or orange to it till you use it.
Notes
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