137 



fore it is used, and will remain good for many weeks. 

 Some persons like a slight flavoring of cloves, in addition 

 to the other spices ; others add the juice of two or three 

 lemons, and a larger quantity of brandy. The inside of 

 a tender and well-roasted sirloin of beef will answer quite 

 as' well as the tongue. 



Of a fresh-boiled ox-tongue, or inside of roasted sirloin, 

 1 Ib. ; stoned raisins and minced apples, each 2 Ibs. ; cur- 

 rants and fine sugar, each 2 Ibs. ; candied orange, lemon, 

 or citron-rind, 8 to 16 ozs. ; boiled lemons, 2 large ; rinds 

 of two others, grated ; salt, % oz. ; nutmegs, 2 small ; 

 pounded mace, 1 large ,teaspoonful, and rather more of 

 ginger ; good sherry or madeira, \ pint ; brandy, 1 pint. 



Obs. The lemons will be sufficiently boiled in from 

 one hour to one and a quarter. 



MINCE PIES. 



A very good mince pie may be made from the hock of 

 beef, or the neck-piece, or both boiled together till tender. 

 After being thoroughly boiled, separate the meat from the 

 bones and gristle, and chop it fine. Add to every pound 

 of beef half a pound of suet chopped fine, and a pound 

 of tart apples chopped fine. Wet the above pretty moist 

 with sweet cider, (or vinegar and water, if you cannot get 

 cider,) and make the whole as sweet as you may wish, 

 with sugar and molasses, or either. Now add a little 

 salt, pepper, ginger, cinnamon, cloves, allspice, and mace, 

 (or as many of these as you please,) according to your 

 taste, and a few stoned raisins and currants. Make your 

 pies on shallow plates, with a thick upper crust, in which 

 a small hole should be cut, and bake. 



If you wish to prepare meat for pies, to keep some 

 time, boil and chop your meat as before mentioned, 



