Mince Pies ( No. 1. )
4 lbs. meat—i. e., two-thirds apple, one-third meat.
3 lbs. raisins, seeded and chopped.
2 lbs. currants, washed, picked over, and dried.
3 quarts cider.
1 pint brandy.
1 heaping teaspoonful cinnamon.
1 heaping teaspoonful nutmeg.
The same of cloves, and half the quantity of mace.
Make very sweet with brown sugar.
The meat should be a good piece of lean beef, boiled the day before it is needed. Half a pound of raw suet, chopped fine, may be added. Chop the meat, clean out bits of skin and gristle, and mix with twice the quantity of fine juicy apples, also chopped; then put in the fruit, next the sugar and spice, lastly the liquor. Mix very thoroughly, cover closely, and let all stand together for twenty-four hours before making the pies.