2 pastry crusts
2 lbs lean beef
1 lb chopped suet
4 lbs tart apples
2 lbs raisins
3 lbs currants
3 lbs sugar
the juice of 2 oranges and 2 lemons
grated rind of the oranges and 1 lemon
1/2 lb chopped citron
1/2 tsp ground mace
1 nutmeg, grated
1 tbsp salt
1 - Use 2 crusts in making mince pies
2 - For mincemeat filling, take 2 lbs lean beef and stew it in a little water until tender, then
let it cool and chop it fine; with it mix 1 lb chopped suet, 4 lbs tart apples (pared, cored and chopped,)
2 lbs raisins, 3 lbs currants (washed), 3 lbs sugar, the juice of 2 oranges and 2 lemons, the grated rind of
the oranges and 1 lemon, 1/2 lb chopped citron, 1/2 tsp ground mace, 1 nutmeg (grated), and 1 tbsp salt.
3 - When all are well mixed let them cook for 1 hour.
4 - The mince meat can be put into a stone jar and kept in a cool place.
5 - Stir well before taking out part to use, and moisten with cider the part to be used.