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Classic
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page 88
Pork Mince Pies.
Take pieces of fresh pork that have been left from sausage meat, or any
trimmings of the hams or shoulders; boil them, then chop. Have two heads nicely
washed and cleaned, boil, pick out the bones and chop them; mix with the other
meat, and season as you do other mince pies, they do not require any suet. The
lower crust of mince pies need not be so rich as the top; always cut several
places in the top crust with scissors, to keep the juice from wasting. When you
warm mince pies, do it gradually, and do not have the crust scorched. Some
prefer them cold. When the pies are very plain, a little preserve syrup, and a
glass of wine added is an improvement.
Currant Pie.
After stemming green currants, scald them, and allow them to stand awhile; pour
off the water; have the crust in your plates; put in the currants, sweeten them
well; put in a little water, a dust of flour and a little orange peel.
Gooseberries are prepared in the same way, but require more sugar. Cherries
should not be scalded.
Pumpkin Pudding.
Choose a yellow pumpkin, with a fine grain, pare and cut it in small pieces,
boil it in plenty of water, and take it up as soon as it is done, or it will
soak up the water; to a gallon of pumpkin, stewed and mashed, put two quarts of
milk, eight eggs, half a pound of butter, half a tea-cup of lemon or rose
brandy; nutmeg and sugar to your taste; bake it in deep plates, with a bottom
crust.
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