190 Mince Pie
The best kind of meat for mince pies, is neats tongue and feet, and chickens; a shank of beef makes very good pies. Boil your meat till perfectly tender, then take it up, clear it from the bones and gristle, chop it very fine and mix it with double the quantity of chopped apple; if the meat is not fat, put in a little suet or melted butter, moisten it with cider, add cloves, mace, or nutmeg, and cinnamon, to your taste, sweeten it with molasses and sugar, add a little salt. If you wish to have your pies very rich, put in wine or brandy to your taste, the juice and peel of a lemon, the peel should be grated, and stoned raisins and citron cut in small strips. Bake the pies in shallow plates. Make apertures in the upper crust, before you cover the pies. Bake the pies from half, to three quarters of an hour. Mince meat for pies, with brandy or wine in it, and strongly spiced will keep several months, in cold weather. It should be put in a stone pot, and kept in a dry cool place.