First make a good crust, butter the dish, and lay in your
bottom and side crust; then cut your meat into small pieces;
season with a very little salt, some mace and nutmeg beat fine and
drewed over; then lay a layer of meat, and strew according to
your fancy, some currants clean washed and picked and a few
raisins stoned all over the meat; lay another layer of meat, put a
little butter at the top, and a little water just enough to bake it and
no more. Have ready against it comes out of the oven, a white
wine caudle made very sweet, and send it to table hot.